Walnut & Almond Sauce Recipe

This sauce is the base for many Spanish dishes known as ‘salsa de nueces‘, and it is proper rustic cooking with traditional and rustic techniques. I suppose back in the day they used nuts and bread to make sauces because it was economical, but it makes for a deeply rich and tasty base for most stews. Traditionally this sauce is the base for a meat dish but it is a wonderful and rich sauce regardless that can be enjoyed without the need of meat.

I usually make this with veggie meatballs and it provides a rich sauce with deep flavours. You can also have this with Quorn or seitan after all the sauce is rich enough to carry most if not all meat substitutes. In this recipe I use a combination of walnuts and almonds, although this is also made with just walnuts, or just almonds. The choice is yours really, I think both have a wonderful taste with my personal preference being walnuts because they have a richer flavour.

Walnut & Almond Sauce Recipe
Yield: 4 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

  • 6 tbsp olive oil
  • 4 cloves of garlic
  • ⅓ cup of peeled almonds
  • ⅓ cup of walnuts
  • 1 bay leaf
  • 40 g bread (stale if possible)
  • bunch of parsley
  • 1 large onion
  • 300 g plum tomatoes (or 1 tin)
  • 125 ml white wine
  • 1 tsp yeast extract (Marmite), optional
  • 1 tsp miso paste, optional
  • 6 tbsp olive oil
  • 4 cloves of garlic
  • ⅓ cup of peeled almonds
  • ⅓ cup of walnuts
  • 1 bay leaf
  • 1½ oz bread (stale if possible)
  • bunch of parsley
  • 1 large onion
  • 10½ oz plum tomatoes (or 1 tin)
  • ½ cup white wine
  • 1 tsp yeast extract (Marmite), optional
  • 1 tsp miso paste, optional

Instructions

  1. Add about 4 tbsp of olive oil to a frying pan and warm to a medium heat. Add the cloves of garlic, peeled and whole, together with the peeled almonds and a bay leaf.
  2. Sauté until the almonds and garlic are lightly golden, this takes a couple of minutes. Remove the garlic and almonds and place on a bowl.
  3. Add the walnuts and bread cut into cubes and gently fry for a couple of minutes until the bread is crispy and the walnuts are lightly toasted.
  4. Remove these and place in the bowl with the almonds.
  5. Finely chop a small bunch of parsley and add to the oil. Be sure to cover this as it will spit everywhere and sauté for a couple of minutes, remove and add to the bowl.
  6. Dice a large onion and add another 2 tbsp of olive oil to the pan and sauté the onion. When this is soft add about the chopped tomatoes (or about 1 tin) and reduce for a few minutes.
  7. Mix all the ingredients together (the almonds, walnuts, bread, onion and tomato etc) and blend with the of white wine. Traditionally you can use a pestle and mortar, but who has time for that? It doesn’t have to be perfectly smooth though.
  8. Add the sauce to a deep pan, and for a savoury umami punch add the yeast extract and miso paste. This is the non traditional part but it gives it depth of flavour.
  9. Cook on a medium heat for about 10 minutes and season to taste. The sauce is now ready. At this point you can add the veggie meatballs, Quorn or seitan.

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