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Walnut Sauce AKA Salsa di Noci is the most understated Italian sauce there is. It may not look like much but it is like a flavour bomb in your mouth! Serve it with pasta or toss with light and pillowy gnocchi or a super simple comfort food meal!

Salsa di Noci or walnut sauce is unbelievably delicious, I mean if you’re a fan of homemade pesto you will love this!
Although it’s not nearly as well known as basil pesto it’s just as addictive, like eat it by the spoonful addictive.
Better yet it’s made in a food processor and requires no cooking at all, really it’s SO quick and simple.
Ingredients
Pin this now to find it later
Pin It- Walnuts – an obvious one, you can’t have walnut sauce without walnuts!
- White bread – the secret ingredient to making this sauce thick and extra creamy!
- Parmesan & Garlic – simple ingredients that pack a punch of flavour and give this walnut sauce some serious umami kick!
- Milk & olive oil – Adds creaminess and turns the mixture from a paste to a sauce.
How to Make Walnut Sauce (Salsa di Noci) – Step by Step
First, cut the crusts off the white bread then place in a bowl with the milk (photo 1 & 2).
Put all other ingredients in a food processor then add the milk and bread (it only needs to soak for a few seconds), (photo 3).
Blitz everything together until thick but smooth. If the sauce is too thick then add a little more milk (photo 4).
If tossing with pasta or gnocchi reserve 1 cup (240ml) of pasta water.
Once you’ve drained the pasta add it back to the pot with the desired amount of walnut sauce and loosen it with pasta water as you toss it with the pasta ( you won’t need the whole cup).
Ways to Use Walnut Sauce from Pasta to Chicken
- Toss with your favourite pasta long or short (this is how it’s traditionally served)
- Toss with gnocchi (my favourite way to eat this)
- This would be the perfect sauce to serve with our super popular mushroom ravioli!
- It’s absolutely delicious with roast chicken
- Keep it thick and spread it on crostini like you would any other pesto
Recipe Tips
- You can make this in advance and store it in the fridge covered in plastic wrap
- If the sauce is too thick you can add more milk until you reach the desired consistency
- If tossing with pasta or gnocchi make sure to reserve some pasta water to thin out the sauce, it adds a tonne of flavour and helps loosen the sauce without adding more milk.
- I love to top pasta or gnocchi with extra chopped walnuts for extra crunch
- For freshness top with fresh parsley
Can you Freeze this sauce?
Yes, you can freeze it in suitable containers, just make sure to thaw the sauce completely before using.
Since I prefer to eat this fresh (freezing things can dull the flavour) you can also half this recipe if you don’t need as much.
More Italian Recipes You Might Like
- Beetroot Ricotta Gnudi in Sage & Butter
- Cavatelli and Broccoli Pasta
- Pasta Fagioli Soup – Pasta & Beans
- Veal Saltimbocca with Prosciutto and Sage
If you’ve tried this Walnut Sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow me on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Walnut Sauce – Salsa di Noci
Ingredients
Instructions
- First, cut the crusts off the white bread then place in a bowl with the milk
- Put all other ingredients in a food processor then add the milk and bread (it only needs to soak for a few seconds)
- Blitz everything together until thick but smooth. If the sauce is too thick then add a little more milk
- If tossing with pasta or gnocchi reserve 1 cup (240mof pasta water.
- Once you’ve drained the pasta add it back to the pot with the desired amount of walnut sauce and loosen it with pasta water as you toss it with the pasta ( you won’t need the whole cup).
- Serve with extra topped walnuts if desired.
Notes
- You can make this in advance and store it in the fridge covered in plastic wrap
- If the sauce is too thick you can add more milk until you reach the desired consistency
- If tossing with pasta or gnocchi make sure to reserve some pasta water to thin out the sauce, it adds a tonne of flavour and helps loosen the sauce without adding more milk.
- I love to top pasta or gnocchi with extra chopped walnuts for extra crunch
- For freshness top with fresh parsley
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was INSANELY good and so quick and easy! Only thing I added was some salt and pepper. It waaaaay exceeded my expectations. Might try with a little chopped spinach just to get in daily veg next time. Thank you for sharing!!!
I’m about to try it!
What do you think about toasting the walnuts (or at least some of them) before using in the sauce?
Sounds delicious, let me know if you try toasting them first!
In Liguria, they serve it over pansotti (potbellies), which are like small ravioli stuffed with herbs. Delicious! Too bad you can’t buy them here.
Oh yum, sounds so delicious! Maybe you could try making them from scratch?
Who knew something that sounds so decadent would be so easy??
I know, right!?
I’ve had a walnut pesto before but never anything like this! I need to try it asap! I bet it taste heavenly!
It’s so addictive! Thanks, Suzy!
What an easy and savory meal! I know what I will be having for dinner tonight; yum!
Oh yay, hope you enjoy it!
I’m always looking for new sauces to try and this looks incredibly creamy and tasty!
This one is SO quick and easy too, thanks so much!
This pasta looks so delicious!