Name: Roasted Garlic-Herb Sauce
Yield: Makes about 1 cup
Ingredients: 2 heads of garlic, top 1/4 inch of each cut off and discarded; 1 teaspoon plus 2/3 cup olive oil; 1 cup coarsely chopped fresh parsley; 4 anchovy fillets, rinsed; 2 tablespoons drained capers; 2 tablespoons coarsely chopped fresh basil; 1 tablespoon grated lemon peel

By John Ash

June 30, 2001

Recipe notes

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