This is wonderful with freshly made pâtes aux oeufs or lean ravioli (made with squash, rice, and cheese) or plain, boiled rice.
Make sure your walnuts are perfectly crisp and fresh (the best way to keep them is to freeze until ready to use).
Place the walnuts in a mortar, add the garlic, and pound with a pestle until you have a smooth texture. Stirring constantly, add the olive oil slowly and steadily. Add the salt and the warm water. The result should be a smooth sauce.
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