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,
Pesto the regions of Liguria, Italy, and Provence, France. It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking. Ratto mentions Dutch cheese (""formaggio olandese"") instead of pecorino sardo since Northern European cheeses were actually common in Genoa at the time, thanks to the centuries-long commercial trades of the maritime republic. This recipe for "pesto alla genovese" was often revised in the following years (a noted revision by Emanuele Rossi occurred in 1865, only a couple of years after Ratto's "Cuciniera"), and it shortly