Roasted-Garlic Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Veal Scallops with Squash, Tomatoes, and Roasted-Garlic Basil Sauce. Ingredients:
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 |
Directions:
1. Preheat oven to 425°F.
2. 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.
3. 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.
4. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.
5. Each 3 tablespoon serving about 14 calories and 0 grams fat. Nutritional analysis provided by Gourmet
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