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
Pesto are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pasta, mixed with pesto, has become a well-known dish in the majority of countries today, with countless recipes being posted online for "pesto pasta". It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes. Pesto comes in a variety of recipes, some traditional and some modern, as the very noun "pesto" is a generic term for anything that is made by pounding. The original "pesto alla genovese", the quintessential pesto recipe, is made