The Genovese basil (Ocimum basilicum cv. Genovese Gigante) belongs to Lamiaceae (the Mint family). It is an annual herb that is a cultivar of "sweet basil". It is almost as popular as sweet basil, with similar flavor. It is one of the most popular basils for culinary use, particularly for its use in "pesto", the traditional Genovese sauce. Incidentally, "pesto genovese" is an herb sauce made by grinding basil with olive oil, pine nuts, Parmigiano Reggiano, Pecorino Romano (sheep's milk) and salt. It is mainly produced in the provinces of Genoa, Savona and Imperia in north-west Italy.