Pistou is often overlooked compared to pesto, yet it is a French cousin sharing similar ingredients like basil and garlic, combined with olive oil. The key distinction lies in pistou's lack of pine nuts—attributed to the region’s vegetation in Provence. Additionally, pistou may not contain cheese, or might use alternatives like gruyere instead of parmesan. Both sauces rely on high-quality ingredients and can be made using various methods, although traditionalists prefer mortar and pestle. Pistou is versatile, serving as both a sauce and a key component in traditional Provençal dishes like soupe au pistou.
Both pistou and pesto rely on superior ingredients and are traditionally made using raw elements to maintain their vibrant colors and flavors. Although some insist on using a mortar and pestle, modern methods are accepted too.
The main difference between pesto and pistou is the absence of nuts in pistou, which is attributed to the lack of pine trees in the Provence region, leading to a distinct recipe.
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