pistoun.

Brit.

/ˈpiːstuː/, U.S.

/piˈstu/

Forms: 1900s– pestou, 1900s– pistou.

Origin: A borrowing from French. Etymon: French pistou.

Etymology: < French pistou (1931 in use in Marseilles) < Italian regional (Liguria) pistu , variant of pesto pesto n. (probably arising from variation in quantity in its etymon classical Latin pistum ). Compare earlier pesto n.Not fully naturalized in English.

Cookery.

A sauce or condiment from Provence, made from crushed basil, garlic, olive oil, and sometimes cheese. Also: a type of vegetable soup, to which the sauce is usually added as seasoning. Cf. pesto n.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > vegetable soup

joutes1377

leek-pottagec1440

kalea1480

colea1500

nettle broth1652

spring pottage1661

minestra1673

spring soup1744

onion soup1747

shchi1824

Palestine soup1834

potato soup1834

tomato soup1840

julienne1841

gazpacho1845

printanier1867

minestrone1871

vichyssoise1939

pistou1979

1951 E. David French Country Cooking 207 Pestou..is the garlic and basil butter added to soups and used as a sauce for pasta and for fish in the Nice district and in Genoa.

1979 Washington Post 2 Sept. (Mag. section) 27/1 One of the great dishes of southern France is a thick vegetable soup called pistou.

1989 Chicago Tribune 2 Mar. vii. 2/2 Vegetable soup with basil pistou (a basil, garlic and Parmesan cheese topping), pepper steak with onion sauce [etc.].

2002 J. Harris & F. Warde French Kitchen 39/1 It is extremely therapeutic to make, especially if you make the pistou by hand.

This entry has been updated (OED Third Edition, June 2006; most recently modified version published online March 2022).

单词	pistou
释义	pistoun. Brit. /ˈpiːstuː/, U.S. /piˈstu/ Forms: 1900s– pestou, 1900s– pistou. Origin: A borrowing from French. Etymon: French pistou. Etymology: < French pistou (1931 in use in Marseilles) < Italian regional (Liguria) pistu , variant of pesto pesto n. (probably arising from variation in quantity in its etymon classical Latin pistum ). Compare earlier pesto n.Not fully naturalized in English. Cookery. A sauce or condiment from Provence, made from crushed basil, garlic, olive oil, and sometimes cheese. Also: a type of vegetable soup, to which the sauce is usually added as seasoning. Cf. pesto n. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > vegetable soup joutes1377 leek-pottagec1440 kalea1480 colea1500 nettle broth1652 spring pottage1661 minestra1673 spring soup1744 onion soup1747 shchi1824 Palestine soup1834 potato soup1834 tomato soup1840 julienne1841 gazpacho1845 printanier1867 minestrone1871 vichyssoise1939 pistou1979 1951 E. David French Country Cooking 207 Pestou..is the garlic and basil butter added to soups and used as a sauce for pasta and for fish in the Nice district and in Genoa. 1979 Washington Post 2 Sept. (Mag. section) 27/1 One of the great dishes of southern France is a thick vegetable soup called pistou. 1989 Chicago Tribune 2 Mar. vii. 2/2 Vegetable soup with basil pistou (a basil, garlic and Parmesan cheese topping), pepper steak with onion sauce [etc.]. 2002 J. Harris & F. Warde French Kitchen 39/1 It is extremely therapeutic to make, especially if you make the pistou by hand. This entry has been updated (OED Third Edition, June 2006; most recently modified version published online March 2022). < n.1951
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