Pesto been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. In more northern countries, ramson leaves are sometimes used instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "tallarines verdes" (meaning "green noodles", from Italian "tagliarini"), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served
Pesto are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pasta, mixed with pesto, has become a well-known dish in the majority of countries today, with countless recipes being posted online for "pesto pasta". It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes. Pesto comes in a variety of recipes, some traditional and some modern, as the very noun "pesto" is a generic term for anything that is made by pounding. The original "pesto alla genovese", the quintessential pesto recipe, is made