ROASTED-GARLIC BASIL SAUCE (pesto style)

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ROASTED-GARLIC BASIL SAUCE

 

4 large garlic cloves

1 medium zucchini

3/4 cup packed fresh basil leaves

1/4 cup packed fresh flat-leafed parsley leaves

1/2 cup water

2 teaspoons fresh lemon juice

 

Preheat oven to 425°F. Wrap garlic cloves tightly in

foil. Cut zucchini into 1/4-inch-thick slices and

season with salt and pepper. Put foil-wrapped garlic

and zucchini on a baking sheet and roast in middle of

oven until garlic is tender and zucchini is pale

golden, about 15 minutes. Unwrap garlic and cool. Have

ready a bowl of ice water. In a saucepan of boiling

water blanch basil and parsley 10 seconds and drain in

a sieve. Refresh herbs in ice water to stop cooking

and drain in sieve. Sauce ingredients may be prepared

up to this point 1 day ahead and kept separately,

covered and chilled. In a blender blend garlic,

zucchini, herbs, water, and lemon juice until smooth,

about 1 minute, and season with salt and pepper.

Yields about 3/4 cup. Use as you wish. Good tossed

with hot pasta, use on pizza, dip bread in it.

 

 

 

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