Hey guys! Welcome to today’s post which is a recipe combining two famous Genoese foods.
Disclaimer: Whilst this is a paid partnership with Schwartz, all views are my own.
As I’ve been in Genoa for the past few months, I thought I’d try to make a combo of two famous Genoese dishes: Pesto & Salsa di Noci. Pesto is a basil based sauce and Salsa di Noci is very walnut-y. Schwartz sent me some of their Dried Basil to use in my sauce which came in handy for the pesto aspect of the dish. I kinda winged this recipie a bit as I used a pesto recipie and used walnuts instead of pine or cashew to represent the Noci.
If you’d like to try this sauce out, then keep reading for the recipe…
- 1/4 cup or 30g walnuts
- 1/4 cup or 30g cheese (parmesan or vegetarian/vegan alternative)
- 1 medium garlic clove
- 3 tablespoons or 42g dried basil
- 1 tablespoon or 14ml lemon juice
- A pinch of salt
- Olive oil
1. Pop the walnuts, cheese, garlic, basil, lemon juice & salt into a blender (I used a nutribullet). You can also add a tablespoon or two of olive oil/water to thin it out a bit
2. After everything’s blended, it’s quite a thick paste so keep putting more olive oil in until it’s firm but spreadable. I used 6/7 tablespoons (around 85ml) all in all and a little bit of water.
3. Use on pasta, toast or freeze for later! I made some pasta and then put the rest in a jar for later use, it’s super easy to batch make and then freeze in the right portions to use as a sauce.
It turned out pretty well. Using dried basil will never get you the green colour of pesto however the sauce did taste good, albeit quite rich from the nuts. I think that if you wanted a more pesto-like sauce then using the same recipe but with cashew or pine nuts would work just fine.
The dried basil is just a super handy ingredient to have in the house as it can be used in most sauces and you can also swap the fresh garlic for seasoning you already have in the house.
If you’d like to try Schwartz’s basil for yourself, then you can find it at Tesco here. I especially love that it comes in a glass bottle (which you could reuse or recycle) and that the basil is fair-trade.
Let me know what you think of this attempt at Genoese cooking in the comments below!
Related: The Italy Diaries #4