Salsa Di Noci – Walnuts sauce

Preparing Pansoti for Walnut Sauce – Roger469 CC BY-SA 3.0

Salsa Di Noci – Walnuts sauce

Walnuts are widely used in Italian cuisine in various preparations, the best known being the recipes from Liguria.


1/2 lb. walnuts, shelled
2 oz. fresh, crust-less bread
Three tbs. extra virgin olive oil
One tbs. fresh marjoram
One clove garlic
1 cup cream

How to make the Walnut Sauce:

Scald the walnuts, and peel off the skins. Dip the bread in water and squeeze out most of it. Pound the walnuts together with the bread, garlic, marjoram, and salt to smooth paste in a mortar. Place the mixture into a mixing bowl, drip in the olive oil, stirring constantly. Add the cream, mix well.

The salsa di noci sauce is ready to use. In the original Ligurian recipe, soured milk, called prescinseua in dialect, is added instead of cream. You can replace prescinseua with plain yogurt.

The salsa di noci sauce is very good with stuffed pasta pansotti or roasted or boiled white meats.

Salsa Di Noci – Walnuts sauce is a Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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