Pistou is a French Provençal paste made from raw garlic and basil, similar to Italian pesto. It is traditionally made by hand and used as a condiment for meat, fish, or soupe au pistou. Variations include adding pine nuts, parmesan, or other herbs and ingredients. It should be used fresh or frozen for longer storage. Pistou and pesto share a common origin but remain distinct due to their ingredients.
Pistou is a paste made from raw garlic and basil and is a staple of French Provençal cuisine. It is similar to the better known Italian pesto, made in the same method using many of the same ingredients and used in a similar way. Pasta is often served with bread and pasta or as a condiment for meat or fish, but is perhaps most often associated with soupe au pistou, a light minestrone-like soup.
Like pesto, pistou is made by crushing raw ingredients together and mixing in oil to achieve the desired consistency. In fact, the word “pistou” comes from a Provençal dialect and means “pounded”. Traditionally, garlic, basil, salt and olive oil are ground together using a mortar and pestle to a smooth paste. You can use a food processor, especially for large batches, but most people agree that grinding by hand produces a better paste.
Of course, as with many recipes, secret ingredients and variations abound. Pine nuts and parmesan, which are essential ingredients in pesto, are sometimes included in pistou as well. Other types of nuts and hard cheeses can also be used, and ingredients ranging from tomatoes to ham have been included in individual recipes. Some recipes even replace the basil with other herbs such as parsley.
When preparing a meal, pistou is added at the end. Stirring it into pasta or serving it with fish or meat gives the dish a fragrant finish. Cooking will dull the flavor and color. Even when preparing hot dishes such as soupe au pistou, the pasta is added no more than 20 minutes before serving. To better preserve the flavour, it is often stirred into soup at the table as a condiment.
Ideally, the paste should be used when it’s made, but it will keep in the refrigerator for a few days. However, it will start to lose its flavor during that time. If longer storage is anticipated, freezing is the best option, separating the batch into easy-to-use measured portions. However, frozen pasta will need to thaw naturally, and microwave thawing isn’t an option.
Most likely pesto and pistou share a common origin. The earliest references date to the 1st century BC. While still quite similar, they remain distinct, mainly due to the inclusion of pine nut pesto and parmesan as essential ingredients. Pistou, on the other hand, generally has a stronger garlic flavor and could use more salt for a distinctly Provençal taste.
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