Pesto

Varieties

← Previous revision Revision as of 18:26, 31 March 2026 Line 57: Line 57: There is a slightly different version in Provence, where it is known as ''[[pistou]]'' (from ''pistar'', 'to pound' in [[Occitan language|Occitan]]).<ref>{{Cite web |title=PISTOU : Etymologie de PISTOU |url=https://www.cnrtl.fr/etymologie/pistou |access-date=2023-11-15 |website=www.cnrtl.fr}}</ref> ''Pistou'' is generally made with only olive oil, basil, and garlic, and not cheese, although some modern versions include it. Almonds or breadcrumbs can be used to give the final consistency.<ref>{{Cite book |last=Tretz.) |first=Jean François de Gaufridi (baron de |url=https://books.google.com/books?id=Vf0GMwEACAAJ |title=Histoire de Provence [ed. by the abbé de Gaufridi]. |date=1694 |language=en}}</ref> ''Pistou'' is used in the ''soupe au pistou'', a hearty vegetable soup.<ref name="Brennan">{{Cite book|last=Brennan|first=Georgeanna|title=A Pig in Provence: Good Food and Simple Pleasures in the South of France|date=8 March 2007|publisher=Chronicle Books|isbn=978-0-8118-5213-5|page=156}}</ref> There is a slightly different version in Provence, where it is known as ''[[pistou]]'' (from ''pistar'', 'to pound' in [[Occitan language|Occitan]]).<ref>{{Cite web |title=PISTOU : Etymologie de PISTOU |url=https://www.cnrtl.fr/etymologie/pistou |access-date=2023-11-15 |website=www.cnrtl.fr}}</ref> ''Pistou'' is generally made with only olive oil, basil, and garlic, and not cheese, although some modern versions include it. Almonds or breadcrumbs can be used to give the final consistency.<ref>{{Cite book |last=Tretz.) |first=Jean François de Gaufridi (baron de |url=https://books.google.com/books?id=Vf0GMwEACAAJ |title=Histoire de Provence [ed. by the abbé de Gaufridi]. |date=1694 |language=en}}</ref> ''Pistou'' is used in the ''soupe au pistou'', a hearty vegetable soup.<ref name="Brennan">{{Cite book|last=Brennan|first=Georgeanna|title=A Pig in Provence: Good Food and Simple Pleasures in the South of France|date=8 March 2007|publisher=Chronicle Books|isbn=978-0-8118-5213-5|page=156}}</ref>

Outside of Italy, sometimes almond, Brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut or even peanuts are used instead of pine nuts, and sometimes coriander, dill, kale, mint, parsley, rocket, spinach or wild garlic leaves are mixed in with the basil leaves.<ref name="Brennan" /> Any combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt, and lemon juice can produce a pesto-like condiment.<ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/2016/feb/01/cheap-food-diy-homemade-ingredients|title=10 best foods to make from scratch and save money|newspaper=The Guardian|date=1 February 2016|author=Dale Berning Sawa|access-date=1 February 2016|archive-date=1 February 2016|archive-url=https://web.archive.org/web/20160201124049/http://www.theguardian.com/lifeandstyle/2016/feb/01/cheap-food-diy-homemade-ingredients|url-status=live}}</ref> Outside of Italy, sometimes almond, Brazil nuts, cashew, hazelnut, macadamia, pecan, pistachio, walnut or even peanuts are used instead of pine nuts, and sometimes coriander, dill, kale, mint, parsley, rocket, spinach or wild garlic leaves are mixed in with the basil leaves.<ref name="Brennan" /> Any combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt, and lemon juice can produce a pesto-like condiment.<ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/2016/feb/01/cheap-food-diy-homemade-ingredients|title=10 best foods to make from scratch and save money|newspaper=The Guardian|date=1 February 2016|author=Dale Berning Sawa|access-date=1 February 2016|archive-date=1 February 2016|archive-url=https://web.archive.org/web/20160201124049/http://www.theguardian.com/lifeandstyle/2016/feb/01/cheap-food-diy-homemade-ingredients|url-status=live}}</ref>

{{lang|it|[[Pesto alla siciliana]]}}, also known as {{lang|it|pesto alla trapanese}} and sometimes called {{lang|it|pesto rosso}} ('red pesto'), is a sauce from [[Sicily]] similar to {{lang|it|pesto alla genovese}} but with the addition of fresh tomato and almonds instead of pine nuts, and much less basil.<ref>{{cite book |title=Sauces & Shapes: Pasta the Italian Way |first1=Oretta |last1=Zanini De Vita |first2=Maureen B. |last2=Fant |publisher=W. W. Norton & Company |isbn=9780393082432 |date=14 October 2013}}</ref> {{lang|it|[[Pesto alla siciliana]]}}, also known as {{lang|it|pesto alla trapanese}} and sometimes called {{lang|it|pesto rosso}} ('red pesto'), is a sauce from [[Sicily]] similar to {{lang|it|pesto alla genovese}} but with the addition of fresh tomato and almonds instead of pine nuts, and much less basil.<ref>{{cite book |title=Sauces & Shapes: Pasta the Italian Way |first1=Oretta |last1=Zanini De Vita |first2=Maureen B. |last2=Fant |publisher=W. W. Norton & Company |isbn=9780393082432 |date=14 October 2013}}</ref>