Pesto where it is known as "pistou". In contrast with "pesto alla genovese", "pistou" is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included in a traditional "pistou" because no pine trees grow there to provide the nuts. "Pistou" is used in the typical "soupe au pistou", a hearty vegetable soup with "pistou" flavour. The sauce did not originally contain basil, however; instead, cheese and olive oil were the main constituents. Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves. It
Budu (sauce) Budu (sauce) Budu (Jawi: بودو; , , ) is a fish sauce and one of the best known fermented seafood products in Kelantan, Terengganu and southern Thailand as well. It is mentioned in "A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation", Volume 2, By John Crawfurd, published in 1852. It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables. It is similar