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Roasted Garlic\u2013Herb Sauce<\/p>\nRoasted Garlic\u2013Herb Sauce<\/p>\n
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1 head garlic, separated into cloves, unpeeled<\/p>\n
2 cups (packed) fresh flat-leaf parsley leaves with tender stems<\/p>\n
1 cup (packed) fresh mint leaves<\/p>\n
1 cup extra-virgin olive oil<\/p>\n
1 tsp. finely grated lemon zest (from about \u00bd large lemon)<\/p>\n
4 tsp. fresh lemon juice (from about \u00bd large lemon)<\/p>\n
1 tsp. red pepper flakes<\/p>\n
\u00be tsp. kosher salt<\/p>\n
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Heat a medium, heavy (preferably cast-iron) skillet over medium heat. Roast the garlic cloves, stirring occasionally, until the skins have darkened on all sides and the insides are soft, 12 to 15 minutes. Let cool. Peel away the garlic skins and discard; transfer the cloves to a blender. Add the parsley, mint, oil, lemon zest and juice, red pepper flakes, and kosher salt. Blend until a pesto-like sauce forms. Store the sauce in a jar or other airtight container and keep in the refrigerator, where it will last for at least a week, often longer.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Garlic\u2013Herb Sauce 1 head garlic, separated into cloves, unpeeled 2 cups (packed) fresh flat-leaf parsley leaves with tender stems 1 cup (packed) fresh mint leaves 1 cup extra-virgin olive oil 1 tsp. finely grated lemon zest (from about \u00bd large lemon) 4 tsp. fresh lemon juice (from about \u00bd large lemon) 1 tsp. red pepper flakes \u00be tsp. kosher salt Heat a medium, heavy (preferably cast-iron) skillet over medium heat. Roast the garlic cloves, stirring occasionally, until…<\/p>\n