Salsa di Noci Pasta Sauce

Salsa di Noci, a creamy sauce made of walnuts that distinguishes it from any other sauce in Italy, is one of these versions and one of the most liked by locals. It like Pesto alla Genovese, is produced in a mortar and has ancient origins; some claim even older than its more famous brother. Walnuts originated in Persia and were transported to Genoa some 1000 years ago; nowadays, a very similar sauce can be found in Persia and the Balkan region.

After soaking the bread in milk for a few minutes, you can combine it with walnuts, parmesan, oil, and garlic. You can blend in the remaining milk until the mixture reaches the desired consistency, then, season with salt, pepper, and lemon juice. The walnut sauce is done. Enjoy the opulence with spaghetti or as a dipping sauce! Despite their crunchy constituents, these sauces are adored for their smoothness and delicate scent.

Ingredients: White bread, Milk, Walnuts, Parmesan cheese, Lemon juice...