Captuo’s Ligurian Walnut Sauce

1/2 lb. walnut kernals (blanched and papery skin removed)
1/3 cup pinenuts, toasted
1 clove garlic, chopped
2 1/2 T parsley or marjoram, chopped
salt to taste
1/2 cup olive oil
1/2 cup ricotta

Cop the walnuts and pinenuts well. Place in a food processor with the garlic, parsley, salt and olive oil. Pulse the mixture until finely chopped. Be careful not to let the mixture turn to a nut butter by grinding too long. Place mixture in a mixing bowl and blend in the ricotta with a spatula or wooden spoon. When ready to serve, add a little melted butter and grated Parmesan cheese to the sauce before tossing over pasta.

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