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,
Saclà Italia a new range of pasta sauces called Dallaglio by Saclà. In 2011 Saclà launched a range of fresh pesto, pasta sauces and pasta to the chilled cabinet. In 2011 this range was voted the UK's favourite ready-made sauce by Good Housekeeping readers. There are eight pesto recipes and two organic: Classic Basil Pesto, Sun-dried Tomato Pesto, Fiery Chilli Pesto, Char-Grilled Aubergine Pesto, Wild Rocket Pesto, Fresh Coriander Pesto, Roasted Red Pepper Pesto and the two organic pesto sauces are Classic Basil and Tomato Pesto. In 2015, Sacla' launched a range of Pesto Shots, in an innovative single serve packaging format.