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,
Blueberry sauce Blueberry sauce Blueberry sauce is a sauce prepared using blueberries as a primary ingredient. It is typically prepared as a reduction, and used as a dessert sauce and savory sauce. It can also be used in the preparation of the blueberry Martini. Fresh or frozen blueberries, and sometimes wild blueberries are used. The sauce is prepared by mixing the ingredients using a food processor or blender and then heating them until the sauce reduces and thickens. It may be prepared to have a smooth or chunky texture. Straining the sauce using a sieve to remove particulate matter creates a smooth