Walnut Pesto – Salsa de Noci

The combination of ground Walnuts along with imported Pecorino Romano Cheese, Olive Oil, Garlic, Parsley and other spices makes this a very delicate tasting sauce. This sauce is wonderful on top of any kind of fish, chicken, Swedish meatballs, vegetables and cheese or mushroom filled pasta. It is native to Northern Italy where it is called “Salsa de Noci”.

By adding half & half or heavy cream to this sauce, you bring it to an entirely new level as a finishing sauce. It can top just about any entrée that you prepare to give it an added flair. It is just plain light and delicious.

Variations:

Salads – Can be used hot or cold on pasta salads. Add pre-cooked vegetables for a great vegetarian cold salad. Add a little mustard, mayonnaise or horseradish to kick it up to even more of a special flavor.
Cooked Vegetables: Mix Walnut Pesto at a ratio of two parts sauce to one part half & half and pour over your choice of vegetables, such as Broccoli, Cauliflower, Asparagus, etc.
Grilled Chicken, Pork, Veal or Fish: Mix Walnut Pesto at a ratio of two parts sauce to one part half & half and brush the sauce mixture on your favorite dish after cooking.

CODE NUMBERS
80757

Case Pack: 2 – 32 oz. Containers
Will keep Frozen 24 months
Will keep refrigerated 2 weeks


Serving Size:
2 oz. Concentrated sauce to 6 oz. cooked pasta (3 oz. uncooked)
32 oz. Container is enough for 4 lbs. of cooked pasta. (2 lbs. uncooked)
While you are at it, try some of our other award winning sauces:

USE YOUR IMAGINATION FOR OTHER USES