5-Ingredient Walnut Cream Sauce
This 5-Ingredient Walnut Cream Sauce is SO EASY! A creamy, nutty sauce perfect for pasta, veggies, or as a dip with just five simple ingredients.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Food processor or blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 cup walnut halves chopped
- 0.5 teaspoon kosher or sea salt
- 0.25 teaspoon black pepper
- 2 cloves garlic minced
- 0.25 cup onion chopped
- to taste olive oil for sautéing
- to taste water or vegetable broth to thin sauce if needed
Instructions
- Heat a large skillet over medium heat. Add a splash of olive oil, then sauté the chopped onions for 3-5 minutes until translucent.
- Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- Add the chopped walnuts to the skillet with the onions and garlic. Toast for 2-3 minutes, stirring frequently.
- Remove the skillet from heat and let the mixture cool slightly. Transfer it to a food processor or blender.
- Add the salt and black pepper, then blend the mixture until smooth. Adjust blending time for desired texture.
- If the sauce is too thick, add a splash of water or vegetable broth and blend again until the desired consistency is reached.
- Serve the walnut cream sauce over pasta, roasted vegetables, or as a dip. Enjoy!
Notes
- Try adding a squeeze of lemon juice or a splash of balsamic vinegar after blending for extra flavor.
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Experiment with fresh herbs like basil or parsley to add freshness.
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
- You can freeze the sauce for up to 3 months; thaw overnight before reheating.