Take 2 cups of it, in fact (from your local farmers’ market if you can, or better still, pick it yourself on a sunny day). Tightly packed. Put in food processor. Add a few pinenuts. A tablespoon, two. Or none. Or walnuts. Half a cup of olive oil. A whoosh of salt and by a whoosh I mean about an eighth teaspoon, no more than a quarter (you can always add later). Garlic cloves. Three, four, five, depends how big they are, how much you like garlic. But more than five large ones would just be silly.

Puree.

Place in small tupperwares and freeze. I use single serving yoghurt containers, covered with saran wrap (and an elastic band to hold it in place). This recipe will fill two such containers.

Don’t worry about imprecise measures. You can’t go far wrong here. What you’ll have, no matter how you do it, is a little preserved ‘summer’ to enjoy in December. 

~