Walnut sauce

Walnut sauce is a delicacy from Ligurian cuisine, traditionally used to dress pansoti (a type of stuffed pasta). Like pesto alla genovese, it should not be heated during preparation; at most, it can be loosened with hot cooking water and Parmesan cheese. While you can use a blender to make it, the traditional method using a mortar yields a unique flavour.

Ingredients
200 grams of bread crumb (soaked in water or milk)
400 grams of walnut halves
1-2 cloves of garlic
Salt to taste
Pine nuts (optional)
Marjoram (optional)
Milk curds, drained from their whey
Olive oil

Preparation
Prepare the Walnuts: Crack the walnuts and peel the kernels, blanching them briefly in boiling water to remove the skins. Soak the Bread: Soak 200 grams of bread crumb in water or milk, then squeeze it out. This step prevents the walnuts from releasing oil, which can make the sauce bitter. Mix the Ingredients: In a mortar (or blender), combine the walnut halves, soaked bread, garlic, salt, and pine nuts (if using). Add marjoram if desired. Grind or blend until finely chopped. Combine with Milk and Oil: Transfer the mixture to a bowl and dilute it with drained milk curds and olive oil. Mix until well combined and the sauce has a creamy consistency. Cook the Pansoti: Boil the pansoti in salted water until perfectly cooked, then drain. Serve: Plate the pansoti and dress them generously with walnut sauce.