Pesto with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino sardo or pecorino romano. A proposal is under preparation by the Palatifini Association to have pesto alla genovese included in the UNESCO intangible cultural heritage list. There is a biennial international Genovese Pesto al Mortaio competition in which 100 finalists use traditional mortars and pestles as well as the above ingredients which are then assessed by 30 local and international judges. A slightly different version of this sauce exists in Provence,
Salsa (sauce) is . In American English it is pronounced , while in British English it is pronounced as . Mexican salsas were traditionally produced using the mortar and pestle-like "molcajete", although blenders are now more commonly used. The Maya made salsa also, using a mortar and pestle. Well-known "salsas" include: There are many other salsas, both traditional and "nouveau", some are made with mint, pineapple, or mango. Outside Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is "a spicy vinegar-parsley sauce that is