Walnut Sauce is a speciality in Liguria, Italy.
It is a simple, thick, uncooked sauce, made from walnuts, marjoram, garlic, olive oil or water, and grated Parmesan.
It is often served on chestnut gnocchi, or drizzled over a triangular-shaped, cheese-stuffed pasta called “pansotti al preboggion.” It can also be used as a dip for crudités or for bread.
Variations:
- Some versions have you add olive oil to the sauce. Some of these versions then have you thin it further for serving with some white wine;
- Some versions omit the olive oil — you put the thick sauce in a large bowl that you’ll toss the pasta in, add some of the cooking water from the pasta, and stir to make a thinner sauce. Then you add the pasta and toss;
- Some versions have you blanch the walnuts first and let them stand in the blanching water for an hour to leach any bitterness out;
- Some versions add fresh breadcrumbs, either as they are or soaked first in milk;
- Some versions add a few pinenuts.
You can buy Walnut Sauce ready-made in jars.