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Walnut Sauce
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Walnut Sauce

I first obtained this walnut sauce recipe from a chef of a small restaurant in Vernazza, Italy. It is one of my favorite things to make and I hope you like it too
Course Sauce
Cuisine Italian
Keyword Walnut Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people


  • 200 grams Walnuts
  • 1 tbsp Pine Nuts
  • 50 grams Butter melted
  • 40 grams Parmigiano Reggiano grated
  • 2 cloves garlic
  • 200 ml Heavy Cream aka double cream or whipping cream
  • 1 tsp Salt or to taste
  • 1 tsp Pepper black, freshly cracked


  • Place all the ingredients into a food processor or high powered blender and let it rip. If it doesn't emulsify you can add more heavy cream, and if it is too thin you can add some more walnuts. I find the ratios given in the instructions however to work perfectly for me every time.


You can toast the walnuts before hand in a toaster oven (or regular oven) if you want to mellow out their flavor. Some people find walnuts to be pretty overpowering...but if you didn't like walnut taste then this sauce probably isn't for you.