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Walnut sauce is a creamy and aromatic dressing, ideal for accompanying pasta dishes or as a sauce for side dishes. Its origin dates back to ancient Ligurian cuisine, known for using walnuts in culinary preparations. This sauce is easy and quick to prepare and gives dishes a unique flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Blend 500 g of shelled walnuts together with a nice bunch of finely chopped basil
Step 2 of 5: Melt about 50 g of butter in a saucepan, preferably aluminum, pour in the above mixture and cook for a couple of minutes, stirring often to prevent it from sticking
Step 3 of 5: Add a little tomato sauce to give it a pink color and 2 containers of cooking cream
Step 4 of 5: Let it simmer over very low heat and turn off the heat
Step 5 of 5: Season the pasta by sprinkling it with plenty of Parmesan
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Tree nuts
In gray: not detectedDetected
| Average values | Per serving270 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 5,161 kJ1,233 kcal | 1,911 kJ457 kcal |
| Fat | 120.61 g | 44.67 g |
| of which saturated fatty acids | 27.62 g | 10.23 g |
| Carbohydrates | 11.77 g | 4.36 g |
| of which sugars | 9.26 g | 3.43 g |
| Fibre | 8.13 g | 3.01 g |
| Protein | 21.71 g | 8.04 g |
| Salt | 0.03 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
