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Active Time
15 minutes
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Total Time
20 minutes
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.
Ingredients
Makes about 1 1/2 cups
Step 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.
Step 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.
Do Ahead
Step 3
Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
Leave a Review
Reviews (9)
Back to TopIs this done on the stove top or is the skillet heated in the oven in order to roast the garlic.
cabral11
Marietta, GA
9/3/2020
Outstanding and versatile. Alorenstei from Somerville, ma. Turn garlic bulb upside down press firmly w/ palm of hand twisting slighty. Cloves will separate. Rub soapy hands and fingers on faucet or any stainless steel and it will remove garlic smell.
praizegod
Easley, sc
6/16/2020
Super delicious and versatile. Made it as written the first few times, then added and subbed other herbs for later attempts. It went really well as the sauce on a lamb burger.
Anonymous
10/10/2019
I FRoze this in ice cube trays and used it to flavour soups, thaw and toss with hot pasta. WIll make it again.
sue99
Canada
11/9/2018
I admit to some skepticism for this recipe not being a fan of parsley but I wanted something green. OMG this sauce is fantastic. I served it with a quick tomato sauce with butter beans. Wonderful. I'm going to make a big batch and freeze it in 1/4 cup sized muffin cups for those nights with no energy. Thanks! PS I did add a bit more lemon juice than called for.
zivameira
Massachusetts
1/9/2018
Followed the instructions but used Cilantro and Arugula for herbs. Flavor was great! I can imagine using any herbs to get different flavors. Roasting the garlic really smooths out the flavor. But, it took much longer than the recipe called for. Maybe I'm slow, but to pull off the leaves off the cilantro took a while and maybe I need a trick for breaking open a garlic head. Was it worth it? Yes, but I will be making more of it in bulk and freezing it. I also upped the lemon just a bit.
alorenstei
Somerville, MA
2/11/2017
Wow!
lyndabd
NJ
1/26/2017
Wow!
lyndabd
NJ
1/26/2017
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