{"id":44946,"date":"2026-01-18T11:00:00","date_gmt":"2026-01-18T09:00:00","guid":{"rendered":"https:\/\/www.craftoil.net\/?p=44946"},"modified":"2026-01-15T09:15:09","modified_gmt":"2026-01-15T07:15:09","slug":"koryst-i-retsept-horikhovoho-sousu-z-voloskykh-horikhiv-vid-craftoil","status":"publish","type":"post","link":"https:\/\/www.craftoil.net\/en\/oils-en\/koryst-i-retsept-horikhovoho-sousu-z-voloskykh-horikhiv-vid-craftoil\/","title":{"rendered":"Walnut sauce: how to make it and what to eat it with"},"content":{"rendered":"\n

Walnut sauce is one of those signature highlights of Italian cuisine that has become popular far beyond the Apennine Peninsula and is often regarded as a point of national pride. At the same time, each region of Italy has its own nut-based sauce recipe, and everywhere it is firmly believed that their version is the original and therefore the most \u00abauthentic\u00bb one.<\/p>\n\n\n\n

It is believed that the first people to prepare this dish were the ancient Persians. In the 14th century, they brought it to the Republic of Genoa, from where it gradually spread throughout the world.<\/p>\n\n\n\n

It is worth noting that nut sauce, in one form or another, exists in almost every cuisine around the globe. Some of the most well-known analogues include Japanese goma-dare, Asian peanut dressing, and traditional Georgian sauces such as satsivi and bazhe.<\/p>\n\n\n\n

What to eat walnut sauce with<\/h2>\n\n\n
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\"Walnut<\/a><\/figure>\n<\/div>\n\n\n

Walnut sauce is a versatile dressing that pairs perfectly with all types of meat, as well as seafood, vegetables, and even certain grains. In some regions of Japan, it is used in rolls and sushi, and is also served with baked fish and shrimp soup. It is commonly used as a dressing for chuka salad, made from wakame seaweed.<\/p>\n\n\n\n

In Europe, peanut-based nut sauce is traditionally eaten with grilled meat, barbecue, and roasted vegetables. It is often spread on bread or flatbreads and added to noodles and rice dishes.<\/p>\n\n\n\n

Walnut sauce has a beautiful golden-brown color and a thick, creamy texture, which makes it suitable not only as a sauce but also as a decorative element for meat, fish dishes, and side dishes.<\/p>\n\n\n\n

Classic walnut sauce recipe<\/h2>\n\n\n\n

There are many variations of walnut sauce recipes. Different ingredients may be added, such as fresh herbs, spices, milk (dairy or plant-based), and even bread crumbs. The classic version is made from walnuts, although peanuts, almonds, or hazelnuts can be added if desired.<\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

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  • 500 g walnuts;<\/li>\n\n\n\n
  • 1 bunch of cilantro (10\u201312 stems);<\/li>\n\n\n\n
  • 1 teaspoon wine vinegar (can be replaced with apple cider vinegar);<\/li>\n\n\n\n
  • 2 garlic cloves;<\/li>\n\n\n\n
  • 5 g ground red pepper;<\/li>\n\n\n\n
  • \u00bd teaspoon khmeli-suneli;<\/li>\n\n\n\n
  • 3 g saffron;<\/li>\n<\/ul>\n\n\n\n

    Shell the walnuts, grind them in a blender, and add enough water to achieve a consistency similar to medium-fat sour cream. Wash the cilantro and chop it as finely as possible. Peel the garlic cloves and press them through a garlic press.<\/p>\n\n\n\n

    Add the cilantro, garlic, vinegar, and spices (saffron, khmeli-suneli, and red pepper) to the blended walnuts. Mix thoroughly and refrigerate for at least 2 hours, preferably 3 hours, to allow the flavors to develop.<\/p>\n\n\n\n

    Some recipes call for boiling the walnuts first and then removing the thin brown skin. In this case, the sauce will have a more delicate and neutral flavor.<\/p>\n\n\n\n

    Health benefits of walnut sauce<\/h2>\n\n\n\n

    Walnut paste is high in calories and nutrients, yet extremely beneficial for health. Walnuts contain omega-3 and omega-6 fatty acids, as well as vitamins B1, B2, B5, B6, E, K, and PP. They are rich in antioxidants, minerals, and iodine \u2014 an essential trace element for proper thyroid function.<\/p>\n\n\n\n

    Walnut kernels also provide an impressive range of minerals, including potassium, magnesium, phosphorus, copper, manganese, zinc, and iron.<\/p>\n\n\n\n

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