Walnut Salsa

Name: Walnut Salsa
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (160 ml)
Cuisine: Mediterranean
Ingredients: 50 g Walnuts; 1 clove garlic Garlic; about 6 Tbsp (100 ml) Water; about 1 tsp (5 ml) Walnut Oil; ¾ tsp (4 ml) Simple Syrup; about ⅛ tsp (1 g) Salt

Independent adaptation of a publicly published Michelangelo Mammoliti recipe. Not affiliated with, sponsored by, or endorsed by Michelangelo Mammoliti.

CONDIMENT · ROASTED PEPPERS & CARPACCIO

In the published recipe, this is the condiment for vegetable carpaccio.

Michelangelo Mammoliti's walnut salsa for roasted peppers.

On the jar

WALNUT

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Water 100 mlWalnut Oil 5 mlSimple Syrup 4 ml

Ingredients

Walnuts50 g
Garlic1 clove garlic
Waterabout 6 Tbsp (100 ml)
Walnut Oilabout 1 tsp (5 ml)
Simple Syrup¾ tsp (4 ml)
Saltabout ⅛ tsp (1 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Walnut Salsa wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 2 national awards

Sherry Vinegar Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Tahini Nut Sauce★ STARRED KITCHENOn the jar: POURABLE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Originally published as Salsa di Noci.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (albese vegetale)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michelangelo Mammoliti / Reporter Gourmet (albese vegetale) (published as “Salsa di Noci”). Full citation lives in Provenance.

Companion jar