h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I shall whizz up some of this tomorrow i think. No shortage of garlic here in France & i just happen to have some stale ends of baguette. Plus olive oil & red wine vinegar.

merci buckets!

zdt

Enjoy

I think I'm going to make some this weekend, myself. I "accidentally" make a double recipe of pasta last night, and it'd be great to have a different sort of sauce to finish it off.

Great entry!

OK, i made it & just ate it! No will approach this house, believe me! My fresh parsley has suffered during the rainy weather we've had here lately, but the fresh basil is sprouting all over the place, so i substituted that, i suppose it is the "verde" variety, certainly very green. I used 7 cloves of garlic (BIG ones, very garlicky, this is france!)I probably used more olive oil than suggested. It made around 500g of stuff.

We had spaghetti with my usual vegetarian "bolognese" style sauce & spooned the Ag on as & when we felt like it. Le Viking (the French sorta BF)declared "mmm, this c'est trés bon, mais trés fort!" TR: "It's very good but very strong!"

OK: all i want to know now is: does it freeze? If not, how long does it keep in a sealed container in the fridge?

Great recipe; when can i come round for dinner?

zdt

Does it freeze? Um, the garlic fumes prevent any freezing

No, it does freeze okay, but best when actually mixed with a pasta so you can jam it in the microwave or oven to defrost nicely.

Glad you like, I do like trying good old recipes. I must post some more on hootoo, my mrs says I'm actually quite handy in the kitchen