Roasted garlic basil sauce

Yield: 1 Servings

Measure Ingredient
4 larges Garlic cloves
1 medium Zucchini
¾ cup Packed fresh basil leaves
¼ cup Packed fresh flat leafed parsley
½ cup Water
2 teaspoons Fresh lemon juice

I found this sauce recipe in Gourmet magazine this month: Preheat oven to 425 degrees F. Wrap garlic cloves tightly in foil. Cut Zucchini into ¼ 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. -- Posted to fatfree digest V97 #197 by Kathryn Lad <aa956@...> on Sep 1, 1997

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