Salsa Di Noci, Walnut Sauce – Liguria

In Liguria, in addition to pesto alla genovese, there is a second fine pasta sauce, prepared like pesto in a mortar: the salsa di noci, the walnut sauce, which is white and creamy and has a delicate, slightly bitter nutty flavor. It is the classic addition to pansoti, the triangular ravioli of this region filled with herbs and ricotta. The preparation takes a lot of time, however, because not only do the nuts need to be cracked, but their kernels also need to be freed from the browned skins by dipping them briefly in boiling water.

Today, however, since the once sacrosanct cooking traditions are being questioned, walnuts can also be crushed in a hand mixer (without the shell, of course!) without being peeled.

Soak them in milk, squeeze them and put them in a mortar together with the walnut kernels, the peeled garlic clove and a little bit of salt. Crush everything together to a homogeneous paste and mix it with olive oil and whipped cream to a thick sauce and season it with finely chopped mayotan.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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