Roasted garlic and zucchini with chopped basil and parsley.
A thick sauce which goes particularly well with grilled meats and "crudités".
3 cloves | garlic | ||
aluminum foil | |||
1 | zucchini | 130 g | |
3/4 cup | fresh basil | 40 g | |
1/4 cup | Italian parsley, fresh | 22 g | |
3 tbsp | water | 45 mL | |
1/4 cup | olive oil | 65 mL | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
This sauce keeps up to 5 days in the refrigerator or up to 2 months in the freezer.