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Pistou

The Southern French equivalent of Pesto; although in certain areas Gruyere replaces Parmesan or pecorino sardo. It is also the name of an excellent vegetable soup which is finished by the addition of "Pistou".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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