Walnut Sauce

  • 200 grams walnuts
  • 1/2 glove of garlic
  • the soft part of two bread rolls
  • whole milk
  • 3 tablespoons of olive oil 
  • salt

Shell walnuts; soak in water in order to remove the bitter inside skin. Place nuts in the mortar with the garlic, bread soaked in milk, and salt. Blend with pestle until smooth and creamy.

When serving with pasta, I suggest that you dilute it with a little bit of the hot water used to cook the pasta and toss with butter and Parmesan cheese.

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