Walnut Sauce (Liguria)

Appetizers

Ingredients

Walnut kernels, ground - 1/2 pound

Toasted pine nuts - 1/3 cup

Garlic - 1/2 clove

Finely Chopped marjoram or parsley - 2 1/2 tbsps

Salt

Ricotta or good quality cottage cheese - 1/2 cup

Olive oil - 1/2 cup

Put the walnuts, pine nuts, garlic and marjoram or parsley in a mortar, add a pinch of salt and pound to a smooth paste. Add the cheese and about 1 tbsp water. When blended, gradually add the olive oil and continue stirring until the sauce is creamy.

This sauce is frequently served with pasta and in particular with pansoti - a variety of ravioli. It is sufficient for 1 1/2 pounds of noodles. When serving the walnut sauce with noodles, Ligurians (and other Italians) also mix in butter and grated parmesan cheese.