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image of salsa di noci, the ligurian walnut sauce served in an earth coloured bowl, drizzled with golden olive oil and garnished with walnut pieces, presented on a wooden board with a nut cracker and cracked walnut shells and walnut pieces on the board.

Salsa di noci (Ligurian walnut sauce)

Liguria's traditional walnut sauce.

Ingredients

  • 200 grams of walnut kernels
  • 1 clove of garlic
  • crumbs from two rolls
  • whole milk
  • 3 tablespoons of extra virgin olive oil
  • salt to taste

Instructions

  • Soak the breadcrumbs in some milk for 20 minutes, then squeeze out the excess milk gently, reserving the excess milk for the next step. The mixture should be be a little wet.
  • Add the walnuts to a food processor with the garlic, salt, and breadcrumbs soaked in milk.
  • Process the sauce and, little by little, add the oil and milk until you obtain a smooth cream.