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

I often finish this with a little of the pistou to the left.

From The Guardian • Sep. 14, 2018

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

Microbasil, radishes and curlicues of basil pistou are more expected accompaniments, except that the basil is Thai and chile peppers skulk.

From New York Times • Aug. 17, 2012