pistou

American  

[pee-stoo] / piˈstu /

1. a paste or sauce from Provençe made of basil, garlic, olive oil, and sometimes Parmesan cheese and tomato paste.

2. a vegetable soup flavored with pistou.

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Etymology

Origin of pistou

First recorded in 1950–55; from French: literally “crushed basil, pesto,” from Provençal, pistou “ground, pounded,” past participle of pista “to crush,” from Old Provençal pester, pistar “to grind,” from Vulgar Latin pistāre; pestle ( def. ), pesto

Example Sentences

We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a hearty bean soup.

From Washington Times • Aug. 1, 2023

The curry mussels were finished with cilantro and a lime wedge, while the cioppino was topped with a spoonful of pistou.

From Seattle Times • Dec. 31, 2019

The first time I ever tasted basil was not in Italy but in France, in soup au pistou.

From The Guardian • Dec. 8, 2019

Not unlike gremolata or pistou, it's good spooned onto grilled meat, fish and chicken, or into soups.

From Los Angeles Times • Mar. 20, 2015

Our cheerful but busy host ran in and out of the kitchen, bringing plates of soupe au pistou and boeuf bourguignon with parsley and carrots, just as his predecessors have done for decades.

From New York Times • Apr. 30, 2010