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Narrow Results You've Selected: Recipe Italian Cheese Condiments and Sauces No Cook Remove all Source Saveur (6) Difficulty Easy (4) Season Summer (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 = "Technique:No Cook"; var omni_prop8 = "Topic:Recipe,Cuisine:Italian,Main Ingredient:Cheese,Course:Condiments and Sauces,Technique:No Cook"; 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 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 Rucola (Arugula Pesto) This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. Issue #140 04/04/2010 Pesto This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic. Issue #129 01/23/2007 Three-Cheese Mixture This simple concoction makes a flavorful substitute for plain old grated parmesan. Issue #2