Intxaursalsa (walnut cream)

Lightly toast the Walnuts in a dry skillet over medium heat, stirring constantly until fragrant and just a shade darker (about 4–6 minutes); let them cool completely.

Transfer the cooled walnuts to a blender or food processor with about 1 cup of Whole Milk and blend until a smooth, creamy paste forms, stopping to scrape down the sides as needed.

Add Granulated Sugar, a pinch of Cinnamon, a small pinch of Salt, and the zest plus a squeeze of Lemon; blend again until everything is fully incorporated and silky.

Check the texture and thin with additional Whole Milk a little at a time if the cream is too thick—aim for a spreadable or slightly pourable consistency depending on how you plan to use it.

Taste and adjust: add more sugar for sweetness, a touch more lemon for brightness, or a pinch more salt to balance the flavors.

For an extra-smooth finish, press the mixture through a fine-mesh sieve into a bowl, then cover and chill for at least an hour so the flavors meld and the cream firms slightly.

Serve chilled or at room temperature as a spread on bread, a sauce over desserts, or alongside fresh fruit.