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
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
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