Pistou is from the Provence and is most often associated with Soupe au Pistou.
Typically added to a vegetable soup, Pistou has had a long history. The roman poet Virgil described a sauce made in a mortar with crushing herbs, garlic, salt and olive oil.
The word "pistou" was introduced from Genoese dialect "pesto" after being brought into Provence in the 19th century by Italian immigrants from Genoa.
6/8 garlic cloves
150 g parmesans
150 g fresh basil leaves
Add the 6/8 garlic cloves in a food processor then add the parmesan and basil leaves with on and off pulses until well combined (20/30 seconds), then with the blender on add the olive oil slowly and patiently. (You can use a mortar if you don’t have electricity )
The Pistou needs to have the consistence of yogurt.
Put in the fridge until you serve the souper, where people will add the pistou onto their bowl of soup to their taste.
Adding pine nuts and the sauce morph into the famous Genoese PESTO
The pistou can be kept several days in the fridge, covered and used later on to flavor pasta.
Can be frozen too.