Pistou Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou
Juglans flavoured with walnuts, while "Salsa di Noci" (walnut sauce) is a pasta sauce originating from Liguria. In Georgia, walnuts are ground with other ingredients to make walnut sauce. Walnuts are heavily used in India. In Jammu, it is used widely as a "prasad" (offering) to Mother Goddess Vaisnav Devi and, generally, as a dry food in the season of festivals such as Diwali. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressings. Walnut oil has been used in oil paint,