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Thursday

Roasted Garlic Basil Sauce

This is a delicious vegan sauce that you can use for a number of different recipes. It's particuarly good over rice and pasta, but feel free to get creative :)


Roasted Garlic Basil Sauce

  • 4 lg garlic cloves
  • 1 med zucchini
  • 3/4 cup packed fresh basil leaves
  • 1/4 cup packed fresh flat leafed parsley
  • 1/2 cup water
  • 2 teaspoons fresh lemon juice


Instructions
Preheat oven to 425 degrees 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 the middle of the 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 can 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. Season with salt and pepper. Makes
about 1 cup. Heat and serve over rice or pasta.

EACH 3 TABLESPOONS SERVING IS ABOUT 14 CALORIES AND 0 GRAMS FAT

recipe by Kathryn Lad found in Gourmet Magazine

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