A unique recipe, the main condiment for Pansoti, excellent for all pastas filled with vegetables.
Walnut sauce, together with Genoese pesto, is an authentic standard-bearer of Ligurian cuisine in the world.
It is best known for its creaminess and incredible taste. The ideal pairing is with fresh pasta filled with vegetables, in particular with pansoti, typical low-fat ravioli filled with herbs or spinach with a particular shape.
A tip: we Genoese people like very thick sauces but if you think it's too thick you can add a spoonful of the pasta cooking water. And absolutely never cook this sauce, always use it raw.
Gourmet use: combined with roast turkey breast or cooked ham, it can be inserted into canapés or delicious mini-sandwiches.
Ingredients: Walnuts 46.6%, Extra Virgin Olive Oil, Olive Oil, Parmigiano Reggiano DOP (milk, salt, rennet), powdered cream, marjoram, Vessalico garlic.
Store in a cool, dry place, away from light. After opening, store in the refrigerator and consume within a few days.
| Energy | 2494/620 kJ/kcal |
| Fat | 63g |
| Saturates | 5,5g |
| Carbohydrate | 63g |
| Sugars | 13g |
| Protein | 11g |
| Salt | 0,2g |
Perfect to match with
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