Walnut paste

This paste comes from Italian cuisine; it can be used as a basic ingredient in a pasta dish, but can also be used as a flavour addition in all kinds of other compositions.

Walnut paste

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garlic, peeled

3 to 4


olive oil

As needed:



Preparation method

  • Dry-roast the walnuts in the oven for 15 minutes at 150°C.
  • With a mortar and pestle: first grate the garlic finely, then add the cooled walnuts a little bit at a time and pound until fine. Add the oil to create a rich and creamy pasta. Season to taste with salt.
  • In the blender: blend the walnuts with the garlic and some of the oil. Add more oil until you have a rich and creamy pasta. Season to taste with salt.

Serving suggestions

  • As part of a cold starter, e.g. with carpaccio of venison.
  • As a basic ingredient for a pasta sauce. For this, heat 4tbsp of the walnut paste in a pan with a little oil. Add 2 finely diced tomatoes, a few sprigs of rosemary and some finely chopped sage and continue to heat. Add pasta cooked to al dente, and finish with some freshly grated Parmesan cheese.

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