Salsa di Noci (Walnut Sauce)

Along with pesto, walnut sauce is the other typical Ligurian seasoning. It has a creamy consistency, with an ivory colour, sweet taste and a recognizable flavour of walnuts: it goes particularly well with ravioli and pansoti with spinach-and-ricotta filling. Originally, walnut sauce was called white “agliata” (“garlic sauce”), walnut “agliata” or walnut-and-garlic “savore”. Preparation and usage: Walnut sauce should not be heated. When draining the pasta, save a little water in the pan. Return the drained pasta to the pan and stir through the walnut sauce