Walnut Sauce Recipe: How to Make a Classic Walnut Sauce

• 1 slice white bread, crusts removed
• ½ cup milk
• 2 ½ cups toasted walnuts
• 2 cloves garlic, smashed
• ¼ cup fresh marjoram leaves, or 4 teaspoons dried marjoram
• 1 tablespoon grated Parmesan cheese
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pasta of your choice (optional)
• ¼ cup heavy cream
• 1 cup reserved pasta water

1. 1

   Soak the crustless bread in the milk until it’s completely saturated. Remove the bread from the milk and squeeze it with your hands to drain any excess liquid.

2. 2

   In a food processor (or you can use a mortar and pestle), place the bread, walnuts, cloves of garlic, marjoram, and Parmesan cheese. Pulse these ingredients until they are combined but still chunky.

3. 3

   With the food processor on, pour in the olive oil slowly. The mixture should become smooth.

4. 4

   Taste the sauce to adjust the seasoning if necessary. Add the salt and pepper and taste again.

5. 5

   If you plan to serve the walnut sauce over pasta, cook the pasta in a large pot of boiling water to al dente, or according to the package directions. Reserve 1 cup of the pasta cooking water.

6. 6

   To serve, place the walnut sauce in a large saucepan, add in the heavy cream and heat the sauce over low heat. Add in the pasta and cook for a few minutes, adjusting the consistency of the sauce with pasta water, as needed. After you plate your dish, it’s optional to top the pasta and sauce with any leftover or reserved chopped walnuts, toasted breadcrumbs, and Parmesan cheese.

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