Mom's Walnut Sauce and Parsley Sauce
Makes 1 cup, enough for 4 first-course servings
I took my inspiration for this walnut sauce from the Renaissance, when nuts were used in sauces for meats and fowl. The nuts were pulverized in a mortar and pestle until reduced to a fine-bread-crumb texture, then combined with spices and broth to be transformed into sauce. There are many variations on walnut sauce; in this one I use some of the classic elements found in the Tuscan kitchen: good olive oil, fresh sage leaves, and garlic.
- 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 was featured on Season 25 - Episode 2523.