Salsa di Noce

Walnut Sauce

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

This rich sauce is a cross between an Italian salsa verde and a Sephardic nut sauce. It usually is served with cooked fish, but it is also tasty spooned over cooked vegetables or hard-boiled eggs. Note that unlike other nut-based sauces, this one has no acid—no lemon or vinegar. It is quite fragrant and voluptuous without it, but if you are craving a bit of tartness, add the capers, as their brininess will cut some of the richness. Some recipes use almonds or pine nuts in place of th