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Transform your meals with Creamy Roasted Walnut Sauce, a luscious and nutty sauce that’s perfect for drizzling over pasta, salads, or grilled vegetables.
This easy-to-make sauce combines roasted walnuts with garlic, herbs, and a touch of cream, creating a rich and creamy texture that elevates any dish.
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Serving and Pairing Suggestions
Serve Creamy Roasted Walnut Sauce over your favorite pasta for a delightful and indulgent meal. It also pairs wonderfully with roasted vegetables, grilled chicken, or fish. For a fresh touch, drizzle it over a salad or use it as a dip for fresh bread or veggies.
Tips and Notes
- Walnuts: Start with raw walnuts and roast them in the oven at 350°F (175°C) for about 8-10 minutes until golden and fragrant. Roasting enhances their flavor and adds depth to the sauce.
- Blending: Use a food processor or blender to combine the roasted walnuts with garlic, herbs, and cream until smooth. Adjust the consistency by adding a bit of water or additional cream as needed.
- Flavor Variations: Feel free to customize your sauce by adding ingredients like lemon juice for brightness, Parmesan cheese for extra richness, or red pepper flakes for a hint of spice.
- Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. Give it a good stir before using, as it may thicken when chilled.
Embrace the creamy, nutty goodness of Creamy Roasted Walnut Sauce and add a delicious twist to your favorite meals!
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Creamy Roasted Walnut Sauce
Creamy Roasted Walnut Sauce is rich and velvety, made with toasted walnuts and a hint of garlic. Perfect for pasta, veggies, or as a dip—try it today!
Equipment
- Baking sheet
- Food processor or blender
- Small saucepan
Ingredients
- 2 cups walnuts
- 3 cloves garlic - peeled
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water - or more for desired consistency
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Spread the walnuts onto the prepared baking sheet and roast for 10-12 minutes, until slightly golden and fragrant. Let cool for 5 minutes.
- In a food processor or blender, combine the roasted walnuts, garlic, parsley, basil, olive oil, Parmesan cheese, salt, and black pepper. Pulse until the mixture is finely chopped.
- Gradually add in the water, a few tablespoons at a time, and continue to blend until the sauce becomes smooth and creamy. You can add more water for a thinner consistency.
- Heat the sauce in a small saucepan over low heat for a few minutes, stirring occasionally. This will help meld the flavors together and warm up the sauce.
- Serve immediately over your choice of pasta, roasted vegetables, or use as a dipping sauce.
- Optional: For a richer sauce, you can add 1/4 cup of heavy cream to the mixture in the food processor before blending. Just be sure to adjust the amount of water added for desired consistency.
Notes
To make this recipe vegan, you can substitute the Parmesan cheese with nutritional yeast.
For a different flavor profile, try using different herbs such as thyme or oregano.
This sauce also tastes great when served chilled, making it a perfect summer dip for vegetables and chips.
Nutrition
Calories: 285kcal
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