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My review
Salsa di Noci
1
Marketchef
"A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often."
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Ingredients
25 m servings 1066Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
- Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
- Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Toss walnut sauce with pasta. Garnish with fresh chives.
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Footnotes
- Cook's Note:
- If you do not have a mortar and pestle, you may use a food processor instead.
Nutrition Facts
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Reviews
Read all reviews 1115 Ratings
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Most helpful positive review
8/15/2012
~~~Slurp~~~ This is wonderful - what more can I say. Sorry I forgot to sprinkle the chives on top before I took the picture - I remembered them too late for the photo but not to late for us! Tha...
Most helpful critical review
1/12/2018
All in all this recipe has some really great flavors, but it is lacking in acidity. This make the taste rather flat for me and I wasn't that impressed.
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8/15/2012
~~~Slurp~~~ This is wonderful - what more can I say. Sorry I forgot to sprinkle the chives on top before I took the picture - I remembered them too late for the photo but not to late for us! Tha...
1/16/2013
Is this good or what??! So creamy and flavorful! Made me want to get a mortar and pestle for sure! It kind of tastes like pesto without the basil. It did take a bit of work but so worth it! Next...
11/29/2017
I lived in Tuscany for 8 years and enjoyed eating and making salsa di noci. Of course pasta is a first course in Italy and this one, in a "primo-sized" portion, is an ideal choice since it's lig...
7/5/2012
Wonderful recipe. I was skeptical when I finished making it but once I mixed it with the pasta, it tasted great. It looked so pretty with the chopped chives tossed in it, too. I made mussels and...
7/22/2016
Love this recipe! It has a wonderful texture and a unique sauce although being a decent amount of work to prepare. My family really enjoyed this dish and I can't wait to make it again. A warning...
7/20/2016
Some family members liked it, others we loved it! I was lazy today and used my blender instead of mortar and pestle..so mine had more the texture and creaminess of alfredo. I used half and half ...
1/12/2018
All in all this recipe has some really great flavors, but it is lacking in acidity. This make the taste rather flat for me and I wasn't that impressed.
5/27/2016
Great recipe! Thanks for sharing. I added some extra cream and garlic, and ended up using my immersion blender in addition to the mortar and pestle. I would use about half of the thyme next t...