Salsa di Noci

Salsa di Noci

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"A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often."
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25 m servings 1116 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1116 kcal
  • 56%
  • Fat:
  • 74.7 g
  • 115%
  • Carbs:
  • 90.4g
  • 29%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
  4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. Toss walnut sauce with pasta. Garnish with fresh chives.


  • Cook's Note:
  • If you do not have a mortar and pestle, you may use a food processor instead.


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~~~Slurp~~~ This is wonderful - what more can I say. Sorry I forgot to sprinkle the chives on top before I took the picture - I remembered them too late for the photo but not to late for us! Tha...

Is this good or what??! So creamy and flavorful! Made me want to get a mortar and pestle for sure! It kind of tastes like pesto without the basil. It did take a bit of work but so worth it! Next...

Wonderful recipe. I was skeptical when I finished making it but once I mixed it with the pasta, it tasted great. It looked so pretty with the chopped chives tossed in it, too. I made mussels and...

What a unique dish. You'd never know there were walnuts in it. So yum!

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