What's the difference between pistou and pesto?

While pistou from Provence is similar to Ligurian pesto, the main difference is that pistou does not contain pine nuts, parmesan, or pecorino cheese. Both are crushed mixtures of garlic, olive oil, and basil, but pistou keeps the preparation simpler and more herbaceous without the added nuts and cheese.

What kind of pasta goes in pistou soup?

The traditional pasta used in pistou soup is thick and comes in small shapes resembling striped whistles or cut spaghetti. The pasta is cooked directly in the broth, which gives it a hearty texture and allows it to absorb the flavors of the vegetables and eventually the pistou.

Why is it called pistou in Provençal cuisine?

The term 'pistou' in Provençal refers to the pestle of the mortar used to make the preparation, named after the traditional tool required to crush the garlic, basil, and olive oil into the characteristic paste. This etymology reflects the hands-on, traditional cooking methods of Mediterranean cuisine.

When is the best time to eat pistou soup in Provence?

Pistou soup is a summer speciality, best enjoyed during the warm months when fresh summer vegetables are at their peak and basil is abundant in Mediterranean gardens. The lighter, vegetable-forward dish makes it perfect for enjoying during Provence's warm season rather than as a winter comfort food.

How is the pistou incorporated into the soup?

The pistou is not cooked into the soup during preparation, but rather diluted into the hot broth at the moment of service. This technique preserves the fresh, vibrant flavors of the basil and garlic, adding an additional layer of flavor just before the soup is eaten.

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Typical Dishes 📍 Marsiglia, France 209 views

Pistou soup

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 dilu...

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Pistou soup — Marsiglia, France.

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Marsiglia

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Typical Dishes

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About Pistou soup

Pistou soup - Marsiglia | Secret World Trip Planner

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.

Why it is worth a stop

Pistou soup