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A Mediterranean speciality, pistou soup consists of summer vegetables, pasta and pistou – a crushed mixture of garlic, olive oil and basil. The pasta cooked in the broth is thick, like small striped whistles or cut spaghetti. It is in the broth in question that the pistou is diluted during the service to bring an additional flavour.
Similar to the pesto of Ligurian cuisine, pistou does not contain pine nuts, parmesan or pecorino. The term pistou in Provençal refers to the pestle of the mortar used to make the preparation.
