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Pistou

(Pistou sauce)

A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh parsley, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact that the sauce is ideally prepared by crushing the combined ingredients in a mortar and pestle until the sauce reaches a smooth texture.


The best-known use for this sauce is in soupe au pistou, a Provençal soup full of various garden vegetables that, according to legend, was invented in the 18th century by a duchess who wanted to seduce a marquis. Pistou can also be used as a sauce for pasta dishes, or as a flavoring for chicken and grilled fish.

Pistou-infographic

Pistou Authentic recipe

PREP 15min
READY IN 15min

The following is the traditional pistou recipe from Larousse Gastronomique, the famed French encyclopedia of gastronomy. The recipe calls only for basil, garlic, and olive oil. 

WHERE TO EAT The best Pistou in the world (according to food experts)

Rouille

4.3
Provence, France

Tapenade

4.0
Provence, France

Daube

4.2
Provence, France

Brandade

3.7
Provence, France

Fougasse

3.9
Provence, France

Quiche Provençale

3.8
Provence, France

Soupe au pistou

3.1
Provence, France

Pompe à l'huile

3.0
Provence, France

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