(no subject)

Three heads garlic, separated and peeled.
Double handful fresh parsley, rinsed and very roughly chopped
One tsp. ground cumin
Four tbsp. olive oil
One-and-a-half tbsp. white wine vinegar

Chuck into a blender and blend to a fairly liquid paste. Put into a vessel and leave well alone in the fridge until required. Hot at first, mellows after a few weeks.

Am posting this because I can't remember if I bothered with cumin on the last batch. An in-depth longitudinal study of end-user effects arising from this very point is in progress.