Pistou
Small serving dish of pistou
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| Alternative names | Pistou sauce |
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| Type | Sauce |
| Place of origin | France |
| Region or state | Provence |
| Serving temperature | Cold |
| Main ingredients | <templatestyles src="Plainlist/styles.css"/> |
| Similar dishes | pesto |
 Cookbook: Pistou  Media: Pistou |
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Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses.
Etymology and history
In the Provençal dialect, pistou means "pounded".[1][better source needed]
The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou and pesto is the absence of pine nuts in pistou.[2][3]
Use
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. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a "stringy" cheese, 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
- Argentine chimichurri, a somewhat similar sauce made with parsley.
- Persillade
References
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- ↑ 2.0 2.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ About French Food. Pistou...or pesto? Debra F. Weber [self-published source]
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
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