Marsielle Style Soupe au Pistou
July 2010
The Provençal counterpart to the Pesto of Genoa, Pistou (pees TOO) is an intensely-flavored, uncooked, fresh herb and vegetable sauce composed of crushed garlic, basil, tomato and olive oil.
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The Provençal counterpart to the Pesto of Genoa, Pistou (pees TOO) is an intensely-flavored, uncooked, fresh herb and vegetable sauce composed of crushed garlic, basil, tomato and olive oil.
