Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Recipe Condiments and Sauces Italian Vegetables Remove all Source Saveur (12) Farmgirl Fare (1) Health Central (1) Difficulty Easy (8) Medium (2) Season Summer (3) Fall (2) Winter (1) Technique No Cook (8) Poach (1) Saute (1) Slow Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Topic:Recipe,Course:Condiments and Sauces,Cuisine:Italian,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 02/26/2013 Pesto di Noce (Walnut Pesto) Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. Issue #140 09/09/2011 Salsa Verde (Herb Sauce with Breadcrumbs) Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats. Issue #140 07/12/2011 Pesto Calabrese This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping. Issue #140 07/12/2011 Pesto di Pistacchio (Pistachio Pesto) The rich flavor of pistachio is balanced with lemon zest in this bright-tasting sauce. Pistachio pesto is rather sweet, making it great with roasted vegetables. Issue #140 07/12/2011 Pesto di Prezzemolo (Parsley Pesto with Anchovies) Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. Issue #140 07/12/2011 Pesto di Rucola (Arugula Pesto) This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. Issue #140 07/12/2011 Pesto Genovese (Classic Basil Pesto) In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. Issue #140 07/12/2011 Pesto Rosso (Sun-Dried Tomato Pesto) This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta. Issue #140 07/12/2011 Busiate alla Trapanese (Corkscrew Pasta with Trapanese Pesto) This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch. Issue #140 07/11/2011 Garlic Scape Pesto Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives. Issue #140 01/28/2008 Rabbit Stock Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own. Issue #92 01/07/2008 Bolognese Meat Sauce This recipe came from the well known Simili sisters of Bologna. Issue #53 05/17/2008 Chipotle and Date Chutney Hot and sweet, this recipe for chutney will keep for months and it makes a lively accompaniment to many traditional Indian dishes. Does Not Apply Source: Health Central 01/03/2008 Purple Basil Pesto This purple basil pesto dresses up white bean salad, pizza, or a medley of vegetables. Does Not Apply Source: Farmgirl Fare