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In page Pesto:

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Outside Italy, the household name pesto has been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: rocket (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms.[16] In more northern countries, ramson leaves are sometimes used instead of basil.[17] 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 with roasted potatoes and sirloin steak.