LINKS TO PREVIOUS BORDERLESS CUISINE POSTS BELOW
ALSO BELOW SEE MODERN TAKE ON PESTOS

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 available local products such as sweet spinach, cream (replacement for oil) and queso fresco (replacement for Parmesan). Walnuts or pecans were substituted for pine nuts. (When the Italians first came to Peru 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
LINK TO PESTO VIDEO LINK
https://www.youtube.com/watch"v=6-dOZezSwwM&ab_channel=FoodWishes
Serving suggestions: 
 LINK TO DELALLO SERVING SUGGESTIONS AND RECIPES

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 i...