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
Pesto alla trapanese Pesto alla trapanese The pesto alla trapanese (), is a Sicilian variation of the genoese pesto, typical of the Province of Trapani. It is also known as pesto alla siciliana , pesto rosso, and as in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil. The dish was introduced in ancient times by Genoese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of "agliata", a sort of pesto sauce based on garlic and walnuts, which was then developed