I found this recipe almost fully formed on Inside the rustic kitchen, and then set about de-histamining it.
Start by blending the basil, parley, mint, sage, thyme and spring onion to a paste with the oil and vinegar.
Melt about 30g of butter in a pan on a very low heat and add 4 cloves of crushed garlic, it needs to be butter or something very close to it, neutral cooking oils dont give anything like the right taste. Let the garlic cook slowly for 5-10 minutes, you dont want it to burn.
Meanwhile cook a load of pasta, about 500g of whatever, but dont add salt.
Stir the blitzed herb mix into the garlic butter and add about 100ml of the water the pasta is cooking in.
Drain the pasta and mix it with the herby garlicky butter.
- 15g fresh basil
- 15g fresh parsley
- 15g fresh mint
- 15g fresh sage
- 15g fresh thyme
- 5 x spring onions
- 2 tbls vegtable oil
- 2 tbls cider vinegar
- 30g butter
- 4 x cloves garlic
- 500g pasta, works well with log thin pasta, tagliatelle, spaghetti, fettuccini etc.
Inspired by Emily on Inside the rustic kitchen
72degrees 