• I've only ever had pistou soup. It was good, but I prefer pesto to pistou soup.
  • "[Pistou] is often confused with pesto with which it shares some of the same ingredients, the key difference being absence of pignoli (pine nuts), from pistou." "Both pistou and pesto probably share the same origins. The Roman poet Virgil describes a sauce of crushed herbs, garlic, salt, and olive oil. A version with pignoli emerged around Genoa to become pesto, while pistou evolved in the areas around Nice." Source and further information: I have been eating "soupe au pistou" once in a while as I lived in France. Now I live in Germany and and eat much more pasta al pesto. I like both, especially with a lot of garlic...

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