Pesto has been pointed out that pesto is essentially a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment. "Pesto alla siciliana", sometimes called "pesto rosso" (red pesto), is a sauce from Sicily similar to "pesto alla genovese" but with the addition of tomato, almonds instead of pine nuts, and much less basil. "Pesto alla calabrese" is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste. Outside Italy, the household name "pesto" has
Sauce ravigote fish, fowl, eggs and, traditionally, with "tête de veau", jellied hare, head cheese, pâté or calves' brains. Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term "ravigote", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: "ravigoté" connotes "reinvigorated", "freshened up". It