Roasted-Garlic Basil Sauce

• 4 large garlic cloves
• 1 medium zucchini
• 3/4 cup packed fresh basil leaves
• 1/4 cup packed fresh flat-leafed parsley leaves
• 1/2 cup water
• 2 teaspoons fresh lemon juice

1. Preheat oven to 425F.
2. Wrap garlic cloves tightly in foil.
3. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper.
4. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes.
5. Unwrap garlic and cool.
6. Have ready a bowl of ice water.
7. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve.
8. Refresh herbs in ice water to stop cooking and drain in sieve.
9. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
10. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.

garlic, zucchini, basil, flatleafed parsley, water, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-basil-sauce-100738 (may not work)