top of page
  • Amanda Ursell

Salsa Di Noci - Delicious Alternative To Pesto Pasta With Plant Based Omega-3's

Salsa di Noci

Many of us have come to know, and love pesto sauce made with pine nuts, basil, garlic and olive oil but here is another nutty pasta sauce, which I love. Using walnuts, it's originally from Liguria, a region in north west Italy.

Apart from tasting delicious, the walnuts used in Salsa di Noci mean that it is great for plant-based omega-3 essential fats. If you prefer not to use diary, you can swap the milk for a soya version.

I made it for one of my first YouTube videos a few years ago. It looks rather like the blender is in control rather than me, but it gives you the gist.

Served with a big green salad, Salsa di Noci is really quick to put together and makes a filling and tasty dinner any day of the week.

Salsa di Noci

(walnut pasta sauce)

Serves 4


90g walnuts shelled and halved

15g pine nuts

1 clove garlic peeled

7 large fresh Basil leaves

1 tablespoon dried breadcrumbs

2 teaspoons olive oil

200ml skimmed milk

Salt and pepper

280g tagliatelle


  1. Put all ingredients with the exception of two Basil leaves and the pasta into a blender.

  2. Blitz until the consistency is similar to double cream.

  3. Fill a large saucepan with water and bring to the boil. Add salt and when briskly boiling, add the tagliatelle and cook as pack instructions until the pasta still a little resistance to the bite (al dente).

  4. Drain in a colander and 'refresh' by pouring boiling water over the pasta.

  5. In a large serving bowl pour in the sauce. Add a few tablespoons of hot water and stir well. Stir in the pasta and mix well so that the pasta is evenly coated with the sauce.

  6. Grind over some black pepper and garnish with remaining basil leaves and serve. Eat immediately served with a large green salad.

The Nutritional Low Down

Per serving, this dish contains:


16g protein

22g fat

2g saturated fat

3.5g fibre

1g salt

Rich In: phosphorus, copper, selenium

Source Of: Vitamin B1, niacin, B6, folate, potassium, magnesium, iron, zinc

Plus: 2g omega-3 essential fats (as alpha linolenic acid)

It's worth noting that storing walnuts in the fridge is a great way of keeping their flavour and prolonging their shelf life. They keep up to six months this way or if you prefer, pop them in the freezer. This way they last up to 12 months.

174 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page