📝 About This Recipe
This elegant dairy-free masterpiece reimagines the traditional Ligurian 'Salsa di Noci' with a focus on deep, toasted aromatics and a velvety texture achieved without a lick of cheese. By blending toasted walnuts with nutritional yeast and a touch of lemon zest, we create a rich, umami-forward sauce that clings perfectly to every strand of pasta. It is a sophisticated, plant-based comfort dish that celebrates the earthy crunch of the forest and the brightness of fresh Mediterranean herbs.
🥗 Ingredients
The Pasta
- 1 lb Linguine (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Walnut Pesto
- 2 cups Walnut Halves (raw and unsalted)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed for best flavor)
- 2 pieces Garlic Cloves (smashed and peeled)
- 3 tablespoons Nutritional Yeast (provides the cheesy umami depth)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 cup Fresh Flat-Leaf Parsley (packed)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
The Finish & Garnish
- 1 cup Reserved Pasta Water (starchy liquid gold)
- 1/4 teaspoon Red Chili Flakes (optional for a hint of heat)
- 1/4 cup Fresh Basil Leaves (torn for garnish)
- 2 tablespoons Toasted Walnut Pieces (roughly chopped for texture)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the 2 cups of walnut halves on a rimmed baking sheet in a single layer.
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2
Toast the walnuts for 8-10 minutes, tossing halfway through, until they are fragrant and slightly darkened. Keep a close eye on them as they can burn quickly.
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3
Remove walnuts from the oven and set aside 2 tablespoons for garnish. Allow the rest to cool for about 5 minutes.
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4
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—the water should taste like the sea.
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5
In a food processor, combine the toasted walnuts (minus the garnish), garlic, nutritional yeast, lemon zest, and a pinch of salt.
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6
Pulse the mixture until it resembles coarse sand. Do not over-process at this stage or it will become oily.
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7
Add the fresh parsley and pulse 3-4 more times until integrated but still showing flecks of green.
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8
With the processor running on low, slowly drizzle in the extra virgin olive oil and lemon juice until a thick, creamy paste forms.
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9
Drop the linguine into the boiling water. Cook for 1-2 minutes less than the package directions to ensure it is perfectly 'al dente'.
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10
Carefully scoop out 1 cup of the starchy pasta cooking water before draining the noodles. This is essential for the sauce consistency.
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11
In a large skillet or the same pasta pot (off the heat), combine the walnut pesto with 1/2 cup of the reserved pasta water.
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12
Whisk the pesto and water together until it forms a smooth, emulsified sauce.
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13
Add the hot, drained linguine to the sauce. Using tongs, toss vigorously for 1-2 minutes, adding more pasta water a tablespoon at a time if the sauce is too thick.
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14
Once the pasta is glossy and well-coated, season with black pepper and the optional red chili flakes.
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15
Plate the pasta immediately, topping with the reserved chopped walnuts, fresh torn basil, and an extra drizzle of olive oil.
💡 Chef's Tips
Toasting the walnuts is non-negotiable; it removes the bitterness and unlocks a deep, buttery flavor that replaces the need for cheese. If the sauce feels too heavy, add an extra squeeze of lemon juice at the very end to brighten the fats. For a nuttier texture, use a mortar and pestle for the pesto instead of a food processor. Always reserve more pasta water than you think you need; gluten-free or wheat pasta will soak up the sauce rapidly as it sits. If you want a 'cheesier' kick, add an extra tablespoon of nutritional yeast and a pinch of garlic powder.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Vermentino to cut through the richness of the nuts. Serve alongside a bitter arugula salad with a simple balsamic vinaigrette to balance the earthy pesto. Accompany with roasted balsamic cherry tomatoes for a burst of sweetness and acidity. A side of charred broccolini with lemon zest makes for a perfect nutritional complement. Finish the meal with a dairy-free lemon sorbet for a refreshing palate cleanser.