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Walnut sauce

Walnut sauce

Sauces

Walnut sauce is a traditional preparation from Genoa, perfect for accompanying pansoti or any type of fresh pasta.

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Recipe from Laurentius, Xaura, Sergio68 (Wikibooks), adapted by Recette de cuisine ·

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The walnut sauce, an original specialty of the Genoa region, pairs perfectly with pansoti. However, it is also delicious with other fresh pasta dishes, except those filled with meat, such as tortellini or ravioli.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Total40 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodblender, marble mortar
  • Estimated cost$7.72 $1.93 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $5.51
  • $1.10
  • $0.19
  • $0.10
  • $0.30
  • $0.48
  • $0.04

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Just as with the sauce and the pesto, the main tool is the marble mortar, so we will see two preparations: one using the traditional mortar and pestle, and one using a blender. ≈ 3 min
  2. Furthermore, the original recipe does not call for peeling the walnuts, but the thin skin gives the sauce a slightly bitter flavor, which is very pleasant, but may be unbearable for some palates. ≈ 8 min
  3. To remove the skins from the walnuts, you first need to soak them in boiling water.
  4. Remove all the bread crust and soak it in the milk.
  5. Once it has been thoroughly soaked, drain it and set it aside. ≈ 2 min
  6. In a mortar, add the walnuts one at a time, and grind them with a rotating wrist motion until you have a smooth paste. ≈ 8 min
  7. Next, continue to chop with the wooden spoon, gradually adding the drained breadcrumbs, minced garlic, walnuts, a little warm water to help mix everything together, and season lightly with salt. ≈ 8 min
  8. Once you have a mixture of a light and even consistency, pour it into a container and, while mixing with a wooden spoon, add the Prescinsôea and olive oil. ≈ 3 min
  9. After thoroughly mixing, add a little chopped marjoram, which is essential for the flavour. ≈ 3 min
  10. Remove all the bread filling from the sandwich and soak it in the milk.
  11. Once it has been thoroughly soaked, drain it and set it aside. ≈ 2 min
  12. In a blender, add the walnuts, drained breadcrumbs, garlic, pine nuts, a little warm water, just enough to blend the ingredients together, and season lightly with salt. ≈ 4 min
  13. Mix at a low speed to prevent the mixture from overheating.
  14. Once you have a mixture of a light and even consistency, pour it into a container and, while mixing with a wooden spoon, add the Prescinsôea and olive oil. ≈ 3 min
  15. After thoroughly mixing, add a little chopped marjoram, which is essential for the flavour. ≈ 3 min
  16. Please be very careful not to put Prescinsôea in the blender, as this would heat it up, increasing its acidity and destroying the flavor of the sauce.

The bill

Walnut sauce

  • 250 g of shelled walnuts (approximately 1 kg with the shells)$5.51
  • 50 g of pine nuts$1.10
  • a glass of milk$0.19
  • a clove of Allium sativum (garlic)$0.10
  • a few sprigs of basil$0.30
  • 4 tablespoons of extra virgin olive oil$0.48
  • salt, as needed$0.04

Total$7.72

that's $1.93 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of shelled walnuts (approximately 1 kg with the shells)
  • 50 g of pine nuts
  • a plain white sandwich (approximately 80g)
  • a glass of milk
  • a clove of Allium sativum (garlic)
  • a few sprigs of basil
  • 4 tablespoons of extra virgin olive oil
  • 50 g of Prescinsôea
  • salt, as needed
  • warm water

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