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Recipes
February 2019

Toasted Garlic–Herb Blender Sauce

By David Tamarkin

5.0

(3)

Image may contain Plant Food Dish and Meal
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness. To roast a whole head of garlic in a fraction of the time, separate the cloves from the bulb, then cook them on the stove rather than in the oven. 

Reprinted With Permission From COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals By David Tamarkin, Published By Little, Brown and Company, 2018.

Recipe information

  • Yield

    Makes about 1½ cups

Ingredients

1

head of garlic, cloves separated, unpeeled

2

cups parsley leaves with tender stems

1

cup mint leaves

1

cup extra-virgin olive oil

1

tsp. finely grated lemon zest

4

tsp. fresh lemon juice

1

tsp. crushed red pepper flakes

¾

tsp. kosher salt

Need to make a substitution?

Preparation

  1. Step 1

    Heat a medium heavy skillet, preferably cast iron, over medium. Toast garlic, tossing occasionally, until skins are darkened on all sides and cloves are softened, 12–15 minutes. Let cool.

    Step 2

    Peel garlic; discard skins and transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper flakes, and salt. Blend until a pesto-like sauce forms.

    Step 3

    Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

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