Pistou

Pistou is a Provençal sauce from the South of France. It is similar to pesto but traditionally omits basil and pine nuts. The primary ingredients of pistou are garlic, basil, and tomatoes, though variations exist. Some recipes may include olive oil and cheese, such as Parmesan or Gruyère, while others are strictly vegetarian. The name "pistou" itself is believed to derive from the Genoese word "pesto," meaning pounded or crushed, reflecting its preparation method.

The most common method of making pistou involves pounding garlic and basil together in a mortar and pestle, then gradually incorporating olive oil to create a smooth emulsion. Tomatoes are often added, either puréed or finely chopped, and sometimes cooked into the sauce. Pistou is a versatile condiment. It is famously used as the base for the soup Soupe au Pistou, a hearty vegetable soup common in Provence, especially during the summer months. In this dish, the pistou is typically stirred into the hot soup just before serving, allowing its fresh flavors to infuse the broth without overcooking. It can also be served with pasta, grilled meats, or vegetables. Regional differences in pistou recipes are notable, with some areas favoring a more garlicky version and others a more herbaceous one.