Walnut Alfredo Sauce


Walnut Alfredo Sauce
Prep time
Total time
  • 1 cup plain walnuts
  • 1 garlic clove
  • 1 tsp fresh rosemary, roughly chopped
  • ½ tsp each salt and pepper
  • Lemon juice - from ½ a lemon
  • 3 tbsp extra virgin olive oil
  • ½ cup very hot water
  1. In a food processor add half of the walnuts and garlic clove. Process until nuts and garlic are very finely chopped.
  2. Add the rest of the walnuts, rosemary, salt, pepper, lemon juice and olive oil. Process until mixture has the consistency of pesto.
  3. With the food processor running, slowly drizzle in the hot water through the feed tube. The sauce should start to become thick and creamy white. Stop every now again to check the consistency. You may not need all of the water - it depends on how thick you like your alfredo sauce.
  4. Toss over hot pasta or keep in a tupperware in the refrigerator for up to 1 week.
  5. If you refrigerate this sauce it will thicken and you may need to mix in some hot pasta water or plain hot water before tossing it with the pasta.