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
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