Pistou

Pistou (Provençal: pisto (classical) or pistou (Mistralian), pronounced [ˈpistu]), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts (but it can include almonds instead) and cheese even if some modern versions include cheese.

Pistou
Small serving dish of pistou
Alternative namesPistou sauce
TypeSauce
Place of originFrance
Region or stateProvence
Serving temperatureCold
Main ingredients
Similar dishespesto

Etymology and history

In the Provençal dialect of Occitan, pistou means "pounded".[1]

The sauce is similar to Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian pecorino, and olive oil, crushed and mixed with a mortar and pestle. The key difference between pistou and pesto is the absence of cheese in pistou.[2][3]

Use
Soupe au pistou (pistou soup)

Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish soupe au pistou, which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving.[4]

Gruyère cheese is used in Nice.[2] Some regions substitute Parmesan cheese or Comté or sheep-cheese in Corsica . Whatever cheese is used, a "stringy" cheese is not preferred, so that when it melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands.

See also

References
  1. Wolfert, Paula (July 2006). "France's Best Pistou". Food and Wine. In the Provençal dialect, pistou means 'pounded.'
  2. Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. p. 369. ISBN 0-679-73897-5. It seems undoubtedly to have come from across the border from Italy, deriving from a Genoese sauce called pesto ... [made] by using a pestle and mortar to mash together leaves of sweet basil, Sardinian sheep's milk cheese, butter, garlic, and olive oil ... The Nice formula ... uses cheese of the Gruyère type.
  3. About French Food. Pistou...or pesto? Debra F. Weber Archived 2006-10-26 at the Wayback Machine
  4. Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. pp. 369–370. ISBN 0-679-73897-5. The soup in which the pistou is placed, giving it its flavor and its name, is a form of minestrone. One Nice recipe gives the vegetables that go into it as white beans, tomatoes, and summer squash. Another names string beans, potatoes, tomatoes, and vermicelli [Into the soup]; you put the pistou ... at the very last moment.
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