A recipe for Walnut Sauce from 1978

My great-aunt Flora was something of a gourmet. She loved to cook and when time didn't permit to create something delicious, she loved even more to eat out. She was the one who took me out to eat one of the best meals of my life when I was 12 years old. It was so good that 16 years later, I can still conjure the taste memory of that dish. She also subscribed to Gourmet Magazine for about 25 years, keeping every single issue stacked in the closet of her spare bedroom. When it came time for her to move out of the apartment and into an assisted care facility, my cousin asked if I wanted any of the magazines. I took a scattering of them, ending up with about ten issues (these days I wish I had grabbed a few more, but I wasn't quite as interested in cooking four years ago as I am now).

Occasionally I pick up one of these magazines and flip through, looking for a little inspiration. Most of the time they are sort of dated and overly complex, but occasionally something jumps out at me. Today I am intrigued by a recipe for Walnut Sauce at the very back of the October 1978 issue. It seems to be a sort of pesto, but is rounded out with bread, milk and butter. They recommend serving it with pasta or steamed green vegetables and I think it sounds yummy. What do you think (the recipe is after the jump)?

Walnut Sauce
from Gourmet Magazine, October 1978, page 176

1 cup walnut pieces
1/3 cup firmly packed flat-leafed parsley
1 slice bread, crusts removed
2 tablespoons milk
2 tablespoons butter, softened
1 garlic clove, mashed
1/2 teaspoon salt
1/4 teaspoon red hot pepper flakes
1/2 cup olive oil

Soak the bread in the milk and then squeezed of excess milk. In a food processor fitted with the steel blade or in a blender, blend walnut pieces, parsley, bread, butter, garlic, salt and hot pepper flakes until th emixture forms a smooth paste. With the motor running add olive oil in a stream. Transfer the sauce to a bowl and add salt and pepper to taste. Toss the sauce with 1 pound spaghetti, cooked drained and buttered, or serve it with steamed green vegetables. Makes about 1 cup.