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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 is featured on show 2524, In the Kitchen with Mom - In Cucina con la Mama.


  1. Sandra Oyler's avatar

    Sandra Oyler

    Thank you for today's show. Since becoming vegan within a year I have all but given up on cooking the shows I used to love. I can hardly wait to prepare the pasta recipe & the brocolli salad <3

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