Genoese walnut sauce, together with Genoese pesto is one of the best known and loved recipes by the Genoese.
The term salsa indicates, very often, something that can also be raw. On the contrary, the sauce identifies something cooked more frequently.

Pansoti con salsa di noci

200 grams of walnuts, 1/2 clove of garlic, two breadcrumbs, whole milk (even better if goat’s milk), 3 tablespoons of extra virgin olive oil, salt to taste.
(Quantity for 600 gr of pancotti)
To season:
60 grams of butter
80 grams of grated Parmesan.

Salsa di noci

Once the shell is stripped, soak the walnuts, in order to more easily remove the bitter film that covers them (the film should not be removed if you want to taste that bitterness which is part of the tradition of this recipe).
Then add the walnuts in the mortar together with the garlic, salt and breadcrumbs soaked in milk, collecting the excess milk to be used in the next step.
Work the sauce and, little by little, add the oil and milk until you get a homogeneous cream.
In the Ligurian tradition the walnut sauce was born to season the Pansoti, and, like Genoese Pesto, it must not be heated at the time of use but simply lengthened with a little hot water from the pasta
mixing and adding butter and parmesan as desired.
Today you can also use the blender, but the recommended method is always the one … “old-fashioned” !!!

Pansotti con salsa di noci


For pasta:
500 grams of flour, 5 eggs
1 pinch of salt
For the stuffing:
300 grams of chard, 3 boiled eggs, 60 grams of pecorino cheese
(or 80 grams of parmesan)
(Quantity for 6 people)


Knead the flour with the eggs and a pinch of salt; knead the dough well and let it rest covered with a napkin. Meanwhile, boil the well-washed chard leaves. Drain them, squeeze them and finely chop them.
Mix them together with the eggs, the cheese and a pinch of salt.
Mix them together with the eggs, the cheese and a pinch of salt.
Roll the dough into 2 thin sheets; distributed on the first groups of
stuffings distant from each other, spread over the other sheet, press with your fingers and cut the ravioli with the appropriate wheel or knife.

Spread them on a napkin and let them air dry for about 2 hours, if the air is dry, longer if it is humid.
Cook them in plenty of boiling water, remembering to add two teaspoons of oil to the water to prevent the pansoti they stick together.
Drain them at the right cooking point and season with the walnut and parmesan sauce.