Ligurian walnut sauce

Ligurian walnut sauce

Tocco (salsa) di noce

By
From
Vegetables
Serves
4-5
Photographer
Laura Edwards

This sauce is very typical of Liguria, where it is called tocco di noxe, and various ravioli are flavoured with it, especially those made with the herbs from the hills around Liguria. The sauce can also be used for other things, for little tartines, for other pasta such as tagliatelle, and can also be added to pesto. Add Parmesan, of course, if using as a pasta sauce.

You should strain the yoghurt to get most of the liquid out, which will give you a thicker end result.

Ingredients

Quantity Ingredient
180g shelled walnuts, blanched and skinned
2-3 tablespoons fresh white breadcrumbs
1 garlic clove, peeled and finely chopped
1 teaspoon fresh thyme leaves
4 tablespoons strained greek yoghurt
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Use a mortar and pestle to pound all the dry ingredients to a paste. Or you could use a food processor to blend.
  2. Add the strained yoghurt gradually, mixing well, then season to taste. Dilute with a little olive oil, as required. You want a smooth, fairly thick, sauce.
  3. Keep in the refrigerator for a couple of days only.
Tags:
Carluccio
vegetables
vegetarian
Italian
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