LINKS TO PREVIOUS BORDERLESS CUISINE POSTSPART 1 Grits.
Part 2 Filled Donuts.
Part 3 Andorra, Catalonia and Roussillon. 
Peruvian Pesto (Tallarines Verdes)Waves of Italians from Genoa poured into Peru in the mid-1800's.  Instead of peppery basil, parmesan and pine nuts the Italian immigrants in Peru used sweet spinach, cream (replacement for oil) and queso fresco (replacement for Parmesan). Walnuts or pecans were substituted for pine nuts. (When they first came these items weren't readily available basil, olive oil, pine nuts and pasta.)

LINK to Peruvian Pesto recipe
Serving suggestions (with lime wedges and/or Parmesan)over tenderloinwith fishwith pastawith ricewith potatoesover fried egg(s)with green beanswith steamed or slightly sauteed zucchinis, asparagus, fava beans and peas. Italian Pesto (Pesto Genovese or Pesto alla Genovese)
WIKI on Genovese Pesto

LINK to Genovese Pesto Recipe
Serving suggestions: 
 LINK TO DELALLO SERVING SUGGESTIONS

Other Pestos: 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.

Pistou (a French version of pesto)

The sauce is derived from the Genoese pesto, which is traditionally made of gar...