Fresh Pasta
Gnocchi with pesto and burrata
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Ligurian recipe: Walnut Sauce
recipe by
Maurizio Pigliacampi
I’m happy to introduce walnut sauce, another cornerstone of Ligurian cuisine: less famous than pesto, but just as rich in character and tradition. For every Ligurian, walnut sauce tastes like home, like family recipes passed down through generations and authentic cooking.
We mainly use it to dress fresh pasta such as trofie or pansoti, where its creaminess coats every bite without overpowering the flavor. It is also excellent spread on crostini or paired with vegetables, where its delicate yet deep taste enhances even the simplest dishes.
The recipe we present today is a typical version from the 1970s/80s, not strictly the original one. During that period, cream became very popular and was often added to achieve a smoother, more velvety texture.
Originally, however, cream was not used: the creaminess came entirely from the traditional mortar preparation, thanks to the emulsification of walnuts with bread crumbs, which gave the sauce its distinctive and authentic texture.
ingredients
doses for
Adjust the servings: the quantities are updated automatically.
Cooking cream
100 ml
Details
Cooking cream: a smooth and delicate cream, ideal for finishing pasta dishes, preparing velvety sauces, and enhancing recipes with a balanced flavor. It adds creaminess without overpowering the taste of the other ingredients.
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Bread
2 crumbs of two bread rolls
preparation
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1
Preparing the walnuts
Shell the walnuts and briefly immerse the kernels in boiling water for a few seconds to make peeling easier. Carefully remove the skins and set aside.
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2
Aromatic base
In a mortar (or alternatively in a blender), combine:
the peeled walnuts
one garlic clove
the soft bread crumbBegin to pound vigorously until you obtain a coarse, even mixture.
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3
Adding fats and cheese
Add the grated Grana Padano cheese and a few tablespoons of olive oil. Continue working the mixture until all ingredients are well combined.
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4
Creaming
Pour in the cream and mix until you obtain a thick, smooth, and well-blended sauce.
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5
Finishing
Adjust the consistency if needed by adding a little olive oil or extra cream.
⚠️ Note
For a quicker preparation, a blender can be used: the result will be a smoother and more homogeneous sauce, but slightly less rustic than the traditional mortar method.
