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creamy walnut sauce (salsa di noci) used to toss pasta

CREAMY ITALIAN WALNUT SAUCE (SALSA DI NOCI)

Creamy Italian walnut sauce made with walnuts, ricotta, Parmesan, parsleyand extra-virgin olive oil. Serve this easy salsa di noci with homemade pastaor spread it over crostini for a simple Italian appetizer.
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Prep Time: 15 minutes
Cook Time: 10 minutes
cool down: 30 minutes
Total Time: 55 minutes
Course: Appetizer, bruschetta topping, Pasta, sauce
Cuisine: Italian, Mediterranean
Diet: Vegetarian
Keyword: Creamy Walnut Sauce, Italian Walnut sauce, Pesto di Noci, Salsa di noci, Walnut Pesto, Walnut Sauce
Difficulty: Beginner
Servings: 8
Calories: 254kcal

Ingredients

  • 145 g (about 1¼ cups) walnuts
  • 120 g (about ½ cup) ricotta whole milk
  • 35 g (about ⅓ cup)Parmigiano Reggiano freshly grated
  • ½ cup Italian flat-leaf parsley roughly chopped
  • ½ clove garlic
  • 90 ml extra-virgin olive oil
  • 1 tsp sea salt
  • ¼ tsp black pepper Freshly ground

Instructions

  • Boil the walnuts in water for 5-10 minutes. Let them cool completely before moving to the next steps.
  • Add the walnuts, parsley and garlic to a food processor. Pulse until finely ground but still slightly textured.
  • Add the ricotta and Parmigiano Reggiano. Pulse until combined.
  • Gradually add the extra-virgin olive oil and process until the mixture becomes thick and creamy. Scrape down the sides of the food processor as needed.
  • Season with salt and freshly ground black pepper. Taste and adjust the seasoning.
  • For pasta: Cook your pasta until al dente and reserve at least 1 cup of pasta cooking water. Place the walnut sauce in a large bowl or skillet off the heat. Add the drained pasta and enough cooking water, a little at a time, to create a creamy sauce that coats the pasta.
  • For crostini or bruschetta: Use the sauce as is. Spread over toasted bread and finish with your preferred toppings. For a seasonal appetizer, top with fresh pomegranate seeds.
  • Serve immediately with additional Parmesan, chopped walnuts or a drizzle of EVOO, if desired.

Notes

  • Boiling the walnuts will remove the bitterness, make them softer reducing blending time and aiding a creamier texture.
  • The sauce should be thick and spreadable straight from the food processor. Don't add extra water unless you're using it for pasta.
  • For a more traditional beige-gray color and stronger walnut flavor, reduce the parsley from ½ cup to approximately 1 tablespoon.
  • Keep the walnut skins unless the walnuts taste particularly bitter; they contribute to the sauce's earthy color.
  • Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 6g | Fat: 25g | Sodium: 376mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!