Memmi Sauce Recipe: Rich Sicilian Walnut and Orange Zest Blend

This Sicilian walnut sauce brings together the bold flavors of toasted nuts and bright citrus zest in a rich, spreadable blend. The combination of earthy walnuts and fragrant orange creates a complex condiment that elevates both sweet and savory dishes.

With just a few simple ingredients, this traditional sauce comes together in minutes. It adds depth to meats, cheeses, or even fresh bread, offering a taste of Sicily in every bite.

Ingredients for Memmi Sauce

Nine ingredients transform into this rich, aromatic Sicilian spread with bold walnut depth.

The walnuts are the foundation—fresh raw walnuts from Whole Foods or Trader Joe’s have the best flavor. Toast them in a dry pan until golden and fragrant (don’t rush it or they’ll burn). Use organic oranges for the zest, as conventional ones often have wax coatings that dull the flavor. The olive oil should be extra-virgin and robust, not that light stuff in the back of your cabinet.

No walnuts? Pecans or almonds work in a pinch, though the flavor shifts slightly. Skip the vinegar if you prefer a sweeter profile, or swap in lemon zest for a brighter citrus note. Fresh parsley is ideal, but dried at one-third the amount gets you close. For a creamier texture, add a spoonful of Greek yogurt (not traditional, but delicious).

This keeps 5 days in the fridge in an airtight container. The oil may separate—just stir before using. For longer storage, freeze in ice cube trays for up to 3 months. Always bring to room temperature before serving.

Step-by-Step Instructions for Memmi Sauce

This traditional Sicilian condiment comes together through careful layering of toasted and fresh ingredients.

Step 1: Toast the Walnuts to Perfection

Heat a dry skillet over medium heat and add the 2 cups Walnuts. Spread them in an even layer and toast, stirring frequently, for 8-10 minutes until they turn deep golden brown and release a fragrant aroma.

Watch closely during the final minutes—they can burn quickly once they start browning. The nuts are done when their natural oils begin to glisten and they smell rich and nutty. Immediately transfer them to a plate to cool completely.

This toasting step is crucial as it deepens the walnut flavor and removes any raw bitterness, creating the base for your sauce.

Step 2: Blend the Toasted Walnuts with Aromatics

In a food processor, combine the cooled 2 cups Walnuts with the 2 cloves Garlic Cloves and 2 tbsp Orange Zest. Pulse in short bursts until the mixture resembles coarse crumbs with some larger pieces remaining.

Don’t over-process to a fine powder—you want texture in your final sauce. The orange zest will brighten the rich walnuts, while the garlic adds a subtle pungency. Scrape down the sides of the processor bowl as needed to ensure even blending.

Step 3: Emulsify with Olive Oil and Vinegar

With the food processor running, slowly drizzle in the 0.5 cup Extra-Virgin Olive Oil through the feed tube. Process for 1-2 minutes until the mixture becomes smooth and creamy.

Stop the processor and add the 2 tbsp Red Wine Vinegar, 0.5 tsp Sea Salt, and 0.25 tsp Freshly Ground Black Pepper. Pulse just until incorporated. The vinegar cuts through the richness, while the salt and pepper balance the flavors.

The sauce should have a thick, spreadable consistency at this point, similar to a chunky pesto.

Step 4: Finish with Fresh Herbs and Texture

Transfer the mixture to a mixing bowl and fold in the 0.25 cup Fresh Parsley by hand. This preserves the bright green color and fresh flavor of the parsley rather than turning it muddy through over-processing.

For added texture, stir in the 0.25 cup Breadcrumbs if using. The breadcrumbs absorb some of the oil and add a subtle crunch, traditional in many Sicilian versions of this sauce. Let the mixture sit for 10-15 minutes to allow the flavors to meld together.

Taste and adjust the seasoning if needed, though the flavors will continue to develop as it rests.

Regional Styles of memmi sauce

Sicilian Tradition

In Sicily, this walnut sauce is called pesto di noci and often includes ricotta salata for a salty, creamy contrast. The walnuts are traditionally pounded by hand in a mortar and pestle for a rustic texture. I love the nutty depth it adds to grilled meats and aged cheeses.

Calabrian Adaptation

In Calabria, they add calabrian chili paste or crushed red pepper for a spicy kick. The heat balances the richness of the walnuts beautifully. I recommend starting with ½ tsp chili paste and adjusting to taste. This version pairs wonderfully with roasted vegetables. 🌶️

Northern Italian Style

In Liguria, they blend in fresh basil and Parmesan cheese, creating a hybrid between pesto and memmi. The basil adds brightness while the Parmesan deepens the umami. Use ¼ cup grated Parmesan for a subtle but noticeable change.

North African Influence

Tunisian versions often include coriander seeds and cumin for a warm, earthy note. Toast 1 tsp coriander seeds and ½ tsp cumin seeds with the walnuts. This reflects the historical Arab influence on Sicilian cuisine.

Modern Fusion

In Brooklyn, some chefs add maple syrup or balsamic reduction for a sweet-savory twist. A drizzle of 1 tbsp maple syrup enhances the natural sweetness of the walnuts. It’s perfect for charcuterie boards and fruit pairings.

Coastal Variation

In coastal Sicilian towns, they incorporate anchovy fillets or capers for a briny depth. Add 2 anchovy fillets or 1 tbsp capers when blending. This version shines with seafood dishes and grilled fish. 🔥

Frequently Asked Questions