Walnut Sauce, Roasted for pasta or meat/poultry/vegetable dishes

In the work bowl of a food processor, pulse walnuts until they are the texture of very coarse meal (do not overprocess). Add cinnamon, nutmeg, s&p, and pulse two or three times more. With machine running, pour a mixture of the olive oil, cream and wine through the feed tube and process only until emulsified.

Walnuts 18 oz, lightly roasted
Cinnamon 1/2 tsp
Nutmeg several gratings
Olive Oil 1/4 c
Heavy cream 1/4 c
Late harvest white wine (Vin Santo or Moscato) 1/4 c