1.Soupe provençale de légumes, liée au pistou.

2.Préparation culinaire faite de basilic et d’ail pilés au mortier et liés à l’huile d’olive.(Spécialité provençale).


1. A mixture of crushed basil, garlic and olive oil used as a CONDIMENT or sauce. It’s the French version of Italy’s PESTO. 2. A French vegetable soup that usually includes green beans, white beans, onions, potatoes, tomatoes and VERMICELLI; it is seasoned with the basil-garlic condiment in definition 1. The soup is similiar to an Italian MINESTRONE.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.