Interesting Steve, that Scicilian 'red pesto' is close to the Spanish Romesco! Indeed it's fascinating to see how many nations have variants of each other's classic dishes.
Pilaf springs to mind, Pilau or Puloa being the Indian variant, just one of many; it crosses all borders, with so many countries having their own special take on rice cooked in broth, and variants on the same name all follow it wherever it travels. I actually have a map in one cookbook illustrating how it may have spread with migration to different parts of the world. And how in each new part of the world variants would develop ttha made use of local ingredients.