Walnut and Parmesan Cheese Sauce for Pasta

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

A dry, well-aged goat or sheep’s milk cheese may be substituted for the Parmesan cheese in this sauce. Don’t worry if this sauce separates; that’s part of its rustic charm.


shelled walnuts 8 oz 250 g
extra-virgin olive oil ½ cup 125 ml
heavy cream ¼ cup 60 ml
freshly grated parmigiano-reggiano 2 oz 50 g
finely chopped parsley leaves 3 tbsp 45 ml
salt and pepper to taste to taste


  1. Chop the walnuts in a food processor; use the pulse mechanism to avoid turning the walnuts into a purée. The pieces should be about the size of peppercorns.
  2. Gently heat the chopped walnuts in the olive oil and cream. Do not let the sauce boil.
  3. Stir in the grated cheese and the parsley. Simmer for 1 minute. Season with salt and pepper.