KCB 11.18: Walnut Sauce
Walnut Sauce
This Italian puree-like sauce is called "salsa di noci". It's great served with vegetarian rissoles or burgers, especially good with hot pasta, and can be prepared in minutes.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 1/2 cup (125 ml) walnut pieces
• 2 tablespoons (40 ml) finely chopped fresh marjoram or parsley
• 3 tablespoons (60 ml) cold water
• 1/2 cup (125 ml) heavy cream
• 1 tablespoon (20 ml) extra virgin olive oil
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 2 tablespoons (40 ml) finely chopped fresh marjoram or parsley
• 3 tablespoons (60 ml) cold water
• 1/2 cup (125 ml) heavy cream
• 1 tablespoon (20 ml) extra virgin olive oil
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) black pepper
1. Grind the walnuts to a paste in a food processor. Add the fresh herbs and water. Grind further. Transfer the nut-and-herb paste to a bowl. Fold in the cream, blending thoroughly. The paste should be fairly soft and pale green.
2. Gradually add the olive oil, salt, and pepper and refrigerate the sauce until ready to serve.
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