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pistou

[ pee-stoo ]

  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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Word History and Origins

Origin of pistou1

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
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Example Sentences

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

Their mushroom and green sauce pie hit all the notes, with a lemon cream playing off a garlicky parsley-basil pistou, creminis roasted for added forest flavor, a little spiciness, three cheeses chiming in — this was a pizza of complexity and beauty, one that could vie for a spot at the table at a very fine restaurant.

In his Times review, Mr. Miller waxed rhapsodic about chef Antoine Bouterin, “a largely unsung master of classical and Provençal cooking,” and wrote that his pistou, a summer vegetable soup, was “as heady as a stroll through a Provençal garden.”

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

But the soupe au pistou was just the best thing I’ve eaten for so long.

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