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Pistou sauce: Difference between revisions
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|title=Pistou sauce, French recipe | |title=Pistou sauce, French recipe | ||
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|keywords= | |keywords=#pistousauce #garlic #pesto #oliveoil #sauce #basil #parmesan #basilleaves #cheese #cheeses #herbs | ||
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|description=Pistou sauce, or just pistou, is a cold sauce made from Cloves of garlic, fresh basil, and olive oil | |description=Pistou sauce, or just pistou, is a cold sauce made from Cloves of garlic, fresh basil, and olive oil | ||
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It is a typical [[Condiment|condiment]] from the Provence region of [[France]] and from [[Italian]] regions that can be served with [[Pasta dishes|pasta dishes]] or as a spread for [[Bread|bread]]. | It is a typical [[Condiment|condiment]] from the Provence region of [[France]] and from [[Italian]] regions that can be served with [[Pasta dishes|pasta dishes]] or as a spread for [[Bread|bread]]. | ||
It is most often associated with the Provençal dish [[soupe au pistou]] or | It is most often associated with the Provençal dish [[soupe au pistou]] or minestrone al pesto (Ligury) | ||
Both pistou and [[Pesto|pesto]] probably share the same origins. The Roman poet Virgil describes a [[Sauce|sauce]] of crushed [[Herbs|herbs]], [[Garlic|garlic]], [[Salt|salt]], and [[Olive oil|olive oil]]. A version with pinoli emerged around Genoa to become pesto, while pistou evolved in the areas around Nice. | Both pistou and [[Pesto|pesto]] probably share the same origins. The Roman poet Virgil describes a [[Sauce|sauce]] of crushed [[Herbs|herbs]], [[Garlic|garlic]], [[Salt|salt]], and [[Olive oil|olive oil]]. A version with pinoli emerged around Genoa to become pesto, while pistou evolved in the areas around Nice. | ||
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[[Category:Vegetarian recipes]] | [[Category:Vegetarian recipes]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
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