Pistou
Pistou , also known as sauce au pistou , is a cold sauce used in Provencal cuisine . It developed independently alongside the Italian pesto and often deviates in its composition, but is also equated with this.
The main ingredients are fresh basil , garlic , almonds , olive oil and Gruyère . Depending on the recipe, these are supplemented with other ingredients such as tomatoes , parsley or chili peppers . Typical spices are only table salt , pepper and sugar .
To prepare, clean the leaves of the herbs, dice the pitted and peeled tomatoes and coarsely chop the peeled garlic. The first step is to puree the herbs with the garlic and salt into a paste . Then stir in almonds, tomatoes and the other solid ingredients. Finally, the mixture is stirred together with the oil into a creamy sauce.
The sauce is used both as an independent side dish and as an ingredient in dishes.
Soupe au pistou is a vegetable soup with potatoes and noodles that is seasoned with pistou after cooking.
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- Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
