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Nut cheese sauce for pasta

Nut and Cheese Pasta Sauce

A stunningly delicious pesto-style sauce for pasta! Pasta is Italians' favorite food, but on its own it's just a piece of dough — it's all about the sauce that goes with it. There are thousands of these sauces; Italians know them inside out, and here's the recipe for one of them. Enjoy making it, and let a little bit of real Italy visit your kitchen for a while.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Parmesan

Garlic

Nuts and seeds

Hard cheese (ideally sheep's-milk)

Basil

100

Parsley (1 bunch)

Olive oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 73 % 27 g

Carbohydrates 5 % 2 g

270 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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Wash the herbs, peel the garlic, put them in a blender, and season with salt. Then add the nuts (and some pine nuts too, if you have them). Blitz all of this until smooth. Now for the key ingredient: add the cheeses (ideally the hard cheese should be a sheep's-milk one) and start pouring in the oil, stirring a little at a time. It's better not to use the blender for this part, since it heats the oil and that noticeably spoils the flavor — in a good sauce, even the subtlest notes matter. Transfer the sauce to a dish and put it in the refrigerator. Let it sit in a sealed container for 1–2 weeks to develop. And there you have it — a wonderful paste for pasta, the very thing that makes it downright addictive for any food lover.