Pistou

Pistou, also known as Provençal pistou or French pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. It is a typical condiment used in the South of France, particularly in Provence.

Ingredients and Preparation

The traditional ingredients of pistou are garlic, basil, and olive oil. Some variations may include grated Parmesan cheese, tomato, or pine nuts. The ingredients are traditionally crushed and mixed together in a mortar and pestle, although a food processor can also be used.

The name "pistou" comes from the Occitan word pistat, which means "pounded". This refers to the method of preparation, as the ingredients are crushed or pounded together to form the sauce.

Uses

Pistou is commonly used as a condiment or sauce in various dishes. It is often added to soups, such as the traditional Provençal soup known as soupe au pistou. It can also be used as a spread on bread, or as a topping for pasta and other dishes.

Variations

There are several variations of pistou, including the Italian version known as pesto. Pesto typically includes pine nuts and Parmesan cheese, which are not traditionally used in the French version of pistou. However, some modern recipes for pistou do include these ingredients.

See also

• Aioli
• Romesco
• Chimichurri
• Gremolata

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