This walnut and parsley sauce is so easy to make and is a classic from my mother's kitchen. She learned to make it from my grandmother who came from an area around Avellino where there were many nut trees.
Makes 1 1/4 cups
2/3 cup Filippo Berio extra virgin olive oil
3 cloves garlic, minced
1 cup walnut halves, coarsely chopped
1 cup packed parsley leaves, finely minced
1/2 teaspoon salt
Grinding coarse black pepper
Heat the olive oil in a saucepan and add the garlic. Cook over medium heat until the garlic softens. Stir in the walnuts and parsley and cook an additional 5 minutes. Season with salt and pepper.
This sauce is enough to dress 1 pound of spaghetti or linguine.
This recipe is featured on show 1717, In the Kitchen with Mom - In Cucina con la Mama.
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