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Walnut Sauce is a speciality in Liguria, Italy.
It is a simple, thick, uncooked sauce, made from walnuts, marjoram, garlic, olive oil or water, and grated Parmesan.
It is often served on chestnut gnocchi, or drizzled over a triangular-shaped, cheese-stuffed pasta called "pansotti al preboggion." It can also be used as a dip for crudités or for bread.
You can also buy it ready-made in jars.
Variations:
Some versions have you add olive oil to the sauce. Some of these versions then have you thin it further for serving with some white wine;
Some versions omit the olive oil -- you put the thick sauce in a large bowl that you'll toss the pasta in, add some of the cooking water from the pasta, and stir to make a thinner sauce. Then you add the pasta and toss;
Some versions have you blanch the walnuts first and let them stand in the blanching water for an hour to leech any bitterness out;
Some versions add fresh breadcrumbs, either as they are or soaked first in milk;
Some versions add a few pinenuts.
Also called:  Salsa di Noci Walnusssauce (German) Salsa di Noci, Sarsa de noixe (Italian)
See Also
Pansotti
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