Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
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.
Recipe information
Total Time
20 minutes
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
Need to make a substitution?
Preparation
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.