Walnut Sauces and Dips

Here are some sauces, pastes and dips made with Walnuts.


Salsa di Noce

An Italian sauce served, of course, with pasta.



Pound walnuts to a paste in a mortar or in a food processor. If you're using a food processor, add a tablespoon of water; otherwise the walnuts might become over processed and exude their oil.

In a saucepan over medium-low heat, gently saut´┐Ż garlic in a tablespoon of olive oil until soft but not brown - about 10 minutes. Add walnuts and parsley with a pinch of salt. Stir to combine the ingredients well and cook for about 5 minutes, adding another tablespoon or more of oil if it seems necessary to keep the walnuts from burning.

Cook pasta of your choice in lightly salted water. While pasta is boiling, add 2 tablespoons of pasta water to the walnut sauce and continue cooking sauce over very low heat.

Blend ricotta into the sauce, using a fork to mix it well. Taste and add salt if necessary and lots of freshly ground pepper.

As soon as pasta is done, drain it, turn it into a heated bowl, and immediately pour the sauce over the pasta and mix well, adding about half the grated Parmigiano. Serve immediately, passing the rest of the cheese at the table.

Walnut and Cherry Sauce

This is very different: a cold sauce for cakes and puddings



Place shallots, thyme, cherries and water in a pot and simmer until fruit is soft and liquid is reduced by half. Set aside 1/2 cup of the plumped cherries for the final assembly.

Put remaining contents in a blender and puree to a fine consistency. Add 1 cup plum puree and combine with cherry puree. Add salt, sugar and finally the vinegar to taste.

When cool, whisk in walnut oil.

Muh Amarra Spicy Walnut Paste

A Turkish relish served as a dip or with salad. Keeps well for several days



Blend everything together to a paste in a food processor. Simple!