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updated: 8/15/2011 3:08 PM

Salsa Di Noci -- Walnut Sauce

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  • Daniel White/dwhite@dailyherald.comJulie Szimon of Naperville prepares a pasta dish, featuring tomatoes, olives, fresh mozzarella cheese and basil, rolled into an olive oil walnut sauce.

      Daniel White/dwhite@dailyherald.comJulie 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

Milk

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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