The Provençal condiment made from basil, garlic, and olive oil is pistou. It is a cold sauce associated with Provence in southern France, where the ingredients are traditionally crushed or ground together. The name is linked to the Provençal verb pistar, meaning “to pound” or “to grind,” ultimately deriving from the Latin pinsare.
Pistou is closely related to Italian pesto, but the classic distinction is important: pistou normally lacks pesto’s pine nuts and cheese. Some modern or regional versions add almonds, breadcrumbs, potatoes, or cheese, so recipes can overlap, but basil, garlic, and olive oil remain its defining foundation.
The sauce is especially associated with soupe au pistou, a Provençal vegetable and bean soup resembling minestrone. The pistou is stirred into the soup just before serving, preserving its fresh herbal aroma. Depending on the region, the soup may contain white beans, green beans, tomatoes, summer squash, potatoes, and pasta. Cheese may accompany the soup, with Gruyère, Parmesan, Comté, or sheep’s cheese appearing in different traditions. Pistou is a sauce or condiment, not the Spanish vegetable dish pisto.