Walnut Sauce, or Salsa di Noci, is an elegantly simple Italian sauce that delivers bold, comforting flavor. It may look modest, but each spoonful is rich and satisfying. Use it to dress pasta, toss with light pillowy gnocchi, slather on crostini, or serve alongside roast chicken for an effortless, delicious meal.
Salsa di Noci is incredibly tasty — if you enjoy homemade pesto, you’ll likely adore this walnut version. It’s not as widely known as basil pesto, but it’s just as addictive and tastes wonderful straight from the spoon.
The best part: it’s made in a food processor with no cooking required, so it comes together quickly and easily.
Ingredients
- Walnuts – the essential base for this sauce.
- White bread – the secret to a thicker, creamier texture.
- Parmesan & garlic – add savory depth and umami.
- Milk & olive oil – provide creaminess and loosen the mixture into a sauce.
How to Make Walnut Sauce (Salsa di Noci) – Step by Step
Begin by trimming the crust from the slice of white bread and placing the soft center in a bowl with the milk to soak briefly.
Combine the walnuts, parmesan, garlic, olive oil, drained bread, and milk in a food processor. Pulse until the mixture is thick and smooth. If the sauce feels too stiff, add a splash more milk and pulse again until you reach the desired consistency.
If you plan to toss the sauce with pasta or gnocchi, reserve about 1 cup (240 ml) of the starchy cooking water. After draining the pasta, return it to the pot, add the desired amount of walnut sauce, and loosen with a few tablespoons of pasta water as you toss to coat evenly.
Ways to Use Walnut Sauce
- Toss with long or short pasta — the traditional presentation.
- Coat gnocchi for a comforting, pillowy dish.
- Serve with ravioli or mushroom-filled pasta for a rich complement.
- Spoon over roast chicken for a nutty, savory finish.
- Keep it thick and spread it on crostini as you would a pesto.
Recipe Tips
- You can make this ahead and store it in the refrigerator, covered with plastic wrap.
- If the sauce becomes too thick, add more milk to achieve the consistency you prefer.
- When tossing with pasta or gnocchi, reserve pasta water to thin the sauce and boost flavor without watering it down.
- Top the finished dish with extra chopped walnuts for crunch.
- Add a scattering of fresh parsley for brightness and color.
Can You Freeze This Sauce?
Yes — you can freeze the sauce in suitable containers. Thaw completely before using. Keep in mind that freezing can slightly mellow the flavors, so if you prefer the freshest taste, consider halving the recipe instead of freezing leftovers.
More Italian Recipes You Might Like
- Beetroot Ricotta Gnudi in Sage & Butter
- Cavatelli and Broccoli Pasta
- Pasta Fagioli Soup – Pasta & Beans
- Veal Saltimbocca with Prosciutto and Sage
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Step By Step Photos Above
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Walnut Sauce – Salsa di Noci
By Emily
Ingredients
- 1.5 cups walnuts (150 g)
- 3/4 cup milk (150 ml)
- 1 slice white bread
- 1 clove garlic
- 1 cup freshly grated parmesan (50 g)
- 1 tbsp olive oil
Instructions
- Cut the crusts from the white bread and place the soft center in a bowl with the milk to soak briefly.
- Put the walnuts, parmesan, garlic, olive oil, soaked bread, and milk in a food processor.
- Blitz until the mixture is thick and smooth. Add more milk if needed to loosen the sauce.
- If using with pasta or gnocchi, reserve 1 cup (240 ml) of pasta water before draining.
- Return drained pasta to the pot, add walnut sauce, and loosen with a few tablespoons of pasta water while tossing to coat evenly.
- Serve topped with extra chopped walnuts if desired.
Notes
- You can make this in advance and store it in the fridge, covered.
- If the sauce is too thick, add more milk to reach the desired consistency.
- Reserve pasta water to thin the sauce and add flavor without watering it down.
- Top with extra chopped walnuts for crunch and fresh parsley for brightness.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- All vegetables referenced are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is estimated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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