Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

　　

Ingredients

Makes about 1 1/2 cups

　　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

　　

Step 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.

　　

Step 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.

　　

Do Ahead

Step 3

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