Roasted Garlic Herb Sauce

1. 1

   Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.

2. 2

   Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.

3. 3

   Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.