WALNUT SAUCE RECIPE
A real, authentic, creamy walnut sauce recipe from Liguria in Italy. The perfect sauce for your perfect pasta.
Provided by Nonna Box
Categories Sauce
Time 20m
Number Of Ingredients 10
Steps:
- In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
- In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
- Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
- Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
- Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
- Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
- Add the olive oil and continue blending to obtain a thick, creamy sauce.
Nutrition Facts : ServingSize 100 g, Calories 2438 kcal, Carbohydrate 52 g, Protein 54 g, Fat 239 g, SaturatedFat 34 g, Cholesterol 55 mg, Sodium 398 mg, Fiber 19 g, Sugar 19 g
WALNUT DESSERT SAUCE
"We have two walnut trees in our front yard, so I always have plenty of nuts for this sweet sauce," relates Susan Zeidler of Lancaster, Pennsylvania. "It's one of my son's favorites."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.
Nutrition Facts :
WALNUT CREAM
Steps:
- Place the walnuts in a bowl with enough water to cover them and allow them to soak for at least 8 hours or overnight.
- Preheat the oven to 325 F.
- Drain the walnuts well and blot them dry with a paper towel. Place them in a single layer on a baking sheet or cookie tray and bake for 10 minutes. Let the walnuts cool completely.
- Place the almond milk, nectar or syrup, vanilla and sea salt in a blender. Blend for 10 seconds.
- Add the nuts to the mix and blend again until smooth. This could take as long as a minute. You may have to stop periodically to scrape down the sides.
- Chill for 30 to 45 minutes in the refrigerator.
Nutrition Facts : Calories 118 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 92 mg, Sugar 8 g, Fat 5 g, ServingSize 2 1/2 cups (8 servings), UnsaturatedFat 0 g
SAGE-WALNUT CREAM SAUCE
Use this recipe to make our Butternut Squash Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.
BREAD & WALNUT SAUCE
Inspired by Turkish walnut sauce recipe called tarator, this flavoursome sauce has the taste of Christmas
Provided by Barney Desmazery
Categories Condiment, Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Pour the milk into a pan, add the onion, butter, nutmeg, bay and garlic, then bring to the boil. Turn the heat to its lowest setting and infuse the milk for 30 mins. If you have time, do this the day before, leave to cool completely, then chill overnight.
- To make the sauce, bring the milk back up to the boil and break the bread into large chunks. Fish out the bay leaves, then add the bread and most of the walnuts to the sauce.
- Blitz everything in a food processor or with a hand blender, then season to taste. Serve the sauce piping hot, scattered with the rest of the walnuts, one of the bay leaves and a little butter melting over the top, if you like.
Nutrition Facts : Calories 246 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.62 milligram of sodium
GARLIC AND WALNUT SAUCE
You can serve this nutritious sauce in so many ways: stirred into any pasta, over hot broccoli, new potatoes or green beans, into soup, or turn it into a dip for raw veggies. Let your imagination run wild.
Provided by Geema
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the bread in the stock.
- Combine the bread with the walnuts, parsley, garlic, salt& pepper in a food processor.
- Process, adding the olive oil in a very slow stream until you have a thick paste.
- Toss with your favourite hot pasta or spoon a dollop on new potatoes, steamed broccoli, or green beans.
Nutrition Facts : Calories 273.2, Fat 26.5, SaturatedFat 3.1, Sodium 254.3, Carbohydrate 7.7, Fiber 1.7, Sugar 0.9, Protein 3.9
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