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roasted-garlic-basil-sauce recipe



Date: Mon, 1 Sep 1997 15:33:01 -0400 (EDT)
 From: Kathryn Lad (aa956@seorf.Ohiou.Edu)
 
 	I found this sauce recipe in Gourmet magazine this month:
 
 ROASTED GARLIC BASIL SAUCE
 4 lg garlic cloves
 1 med zucchini
 3/4 cup packed fresh basil leaves
 1/4 cup packed fresh flat leafed parsley
 1/2 cup water
 2 teaspoons fresh lemon juice
 
 	Preheat oven to 425 degrees F.
 	Wrap garlic cloves tightly in foil.  Cut Zucchini into 1/4 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. --
 
 kwvegan vegan