HOW TO MAKE GARLIC HERB SAUCE RECIPES

Name: Roasted Garlic Herb Sauce Recipe
Cook time: 15 min
Total time: 20 min
Yield: Makes about 1 1/2 cups
Ingredients: 1 head of garlic, separated into cloves, unpeeled; 2 cups (packed) parsley leaves with tender stems; 1 cup (packed) mint leaves; 1 cup extra-virgin olive oil; 1 teaspoon finely grated lemon zest (from about 1/2 large lemon); 1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon); 1 teaspoon crushed red pepper flakes; 3/4 teaspoon kosher salt

ROASTED GARLIC HERB SAUCE RECIPE RECIPE | EPICURIOUS

Roasted Garlic Herb Sauce Recipe Recipe | Epicurious image

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Total Time 20 minutes

Cook Time 15 minutes

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

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

ROASTED GARLIC HERB SAUCE RECIPE RECIPE | EPICURIOUS

Roasted Garlic Herb Sauce Recipe Recipe | Epicurious image

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Total Time 20 minutes

Cook Time 15 minutes

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

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

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