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
Zanthoxylum piperitum the aroma. The young leaves are crushed and blended with miso using "suribachi" (mortar) to make a paste, a pesto sauce of sorts, and then used to make various "aemono" (tossed salad). The stereotypical main ingredient for the resultant "kinome-ae" is the fresh harvest of bamboo shoots, but the sauce may be tossed (or delicately "folded") into sashimi, clams, squid or other vegetable such as "tara-no-me" (angelica-tree shoots). The immature green berries, blanched and salted, are called "ao-zanshō" (). The berries are traditionally simmered into dark-brown "tsukudani", but nowadays are also available as "shoyu-zuke", which is just steeped in soy