A pounded, pesto-like sauce of nuts, olive oil, garlic and basil–is unique to the Mediterranean region of France, since tender basil grows well only in temperate climates. It adds both body and an intense, herbaceous flavor to soups and stews.

Most often, pistou is defined as olive oil, garlic, basil, and potentially Parmegiano Reggiano, and is differentiated from pesto by the lack of pine nuts.

Recipes Edit

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.