Ligurian Walnut Sauce (Salsa di Noci)

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Ligurian Walnut Sauce (Salsa di Noci)

“Liguria is the home Genoa, where Columbus sailed from. Pesto alla Genovese is the sauce made with basil, grated cheese and pine nuts that most of us are familiar with. This sauce, typical of the region, is also technically a pesto but the cheese is ricotta and the nuts are walnuts. Parsley or marjoram is called for but you can get creative with the use of the herbs and include fresh basil or oregano or some combination. The herbs must be fresh as this recipe does not work with dried herbs. 


The pasta can be any kind, spaghetti, penne or some other shape. I used cavatappi (see picture). 


Serves 2-4 as a first course, can be doubled for more servings. 


Ingredients:

  • 4 ounces (113 g ) walnuts. Can be whole, halves or pieces.

  • 1 clove or garlic

  • 2 tablespoons of chopped fresh parsley or marjoram

  • ¼ cup of ricotta cheese

  • ¼ cup of extra virgin olive oil

  • Salt and pepper to taste

  • 6 ounces of pasta

  • Grated Parmesan or Pecorino Romano cheese to taste


Procedure:

  1. In a food processor or blender, process the walnuts, parsley, and garlic until they are a chopped to a coarse meal consistency.

  2. Transfer this mixture to a large mixing bowl and add the ricotta and olive oil. Stir to combine and season with salt and pepper.

  3.  Cook the pasta al dente according to package directions. 

  4. Transfer the pasta to the bowl with the sauce using a slotted spoon or tongs, reserving the pasta cooking water.

  5. Toss to combine and adjust the consistency to be creamy using additional cooking water if necessary.

  6. Serve topped with the grated cheese. 


Buon Appetito!


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