Roasted Garlic-Herb Sauce

• 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 caper
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon grated lemon peel

1. Preheat oven to 375F.
2. Place heads of garlic in small glass baking dish.
3. Drizzle with 1 teaspoon oil.
4. Cover baking dish with foil.
5. Roast until garlic is tender, about 1 hour.
6. Cool slightly.
7. Squeeze garlic from skin into small bowl.
8. Mash with fork.
9. Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor.
10. With machine running, slowly blend in 2/3 cup oil.
11. Season sauce with salt and pepper.
12. (Can be made 1 day ahead.
13. Chill.
14. Use at room temperature.)

garlic, olive oil, fresh parsley, anchovy, caper, fresh basil

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-herb-sauce-105319 (may not work)