Roasted Garlic Herb Sauce

• 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

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.
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.
3. Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

garlic, parsley, mint, extravirgin olive oil, lemon zest, lemon juice, red pepper, kosher salt

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