Salsa Di Noci -- Walnut Sauce
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Daniel Whitefirstname.lastname@example.org Julie Szimon of Naperville prepares a pasta dish, featuring tomatoes, olives, fresh mozzarella cheese and basil, rolled into an olive oil walnut sauce.
2˝ ounces shelled walnuts
2 garlic cloves
2 slices of white bread
1˝ ounces extra virgin olive oil
Salt to taste
Remove the crust from the bread slices put in a shallow bowl, add just enough milk to cover the bread and set aside to soak.
Drop the walnuts in boiling water for 2 minutes. Drain and remove any skin.
In a food processor, puree walnuts with the wet bread, garlic and olive oil until a smooth paste forms. Season with salt. If the sauce is too thick, add some more milk.
Makes about 1 cup.
Cook's note: This can be combined with cold cooked pasta, tomatoes, olives, fresh basil and fresh mozzarella for a new twist on pasta salad. It can also be used as a dip for a crudite platter.
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