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
Lobster sauce sauce. The colour varies from being pale white, to a yellow, mainly depending on how the eggs are incorporated into the sauce; if the eggs are added quickly, the sauce acquires a yellow hue. Lobster sauce in most of New England, where it is a thicker, brown sauce, is the exception. It may have been named "lobster sauce" due to the fact that it derives from a similar family of sauces used in Cantonese cuisine that were traditionally poured over stir-fried lobster. It is also used over stir fried shrimp in a dish commonly known as Shrimp with Lobster Sauce