(Walnut sauce "Sugo di noci" - Traditional recipe)

500 g (1,1 lb) walnuts
10 g (1/2 oz) pine nuts
6 tablespoons extra virgin olive oil
1/2 clove of garlic, peeled
1/2 tablespoon fresh parsley, finely chopped
Marjoram, if you like
Salt
Pepper, if you like

Time:
preparation: 30 minutes
cooking: 5 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 324 (kCal) - 1356 (kJ)
Protein: 5.2 (g)
Total fat: 33.0 (g)
Total carbohydrate: 1.8 (g)
Sugars: 1.1 (g)

This sauce is used for dressing dumplings, trofie, lasagne, noodles (tagliatelle), flat spaghetti (trenette) and Ligurian pansoti (ravioli).
Clean walnuts and boil kernel for about 5 minutes for peeling them easily. After peeling kernels, put them in a mortar together with pine nuts, garlic, parsley, and marjoram (if you like it). Beat them vigorously until you have an homogeneous mixture and then dilute it adding oil very slowly.
Season to taste with salt and pepper (if you like).

Note

- If you have no much time, don't worry! You can use walnuts kernels yet ready. You can find them easily in many supermarkets.
- We suggest to use fresh chives to people who don't like garlic.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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(Walnut sauce "Sugo di noci" - Traditional recipe)

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