Walnut Pesto Di Noci

Salsa di noci predates pesto genovese in Liguria and is the better sauce for a cold kitchen: no basil, no season, and nothing to wilt.

It is also the rare nut sauce that gets its body from bread rather than from dairy, which makes the vegan version the original rather than an adaptation.

Soaking the walnuts is the step everyone skips and the one that decides whether the sauce is silky or bitter.

Twenty minutes in hot water costs nothing and removes the tannin entirely.