Roasted Garlic and Basil Sauce

2 Reviews
100% would make this recipe again

Roasted garlic and zucchini with chopped basil and parsley.

A thick sauce which goes particularly well with grilled meats and "crudités".

Preparation : 10 min Cooking : 15 min
  • Can be done in advance
  • Can be frozen
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


3 cloves garlic
aluminum foil
1 zucchini 130 g
3/4 cup fresh basil 40 g
1/4 cup Italian parsley, fresh 22 g
3 tbsp water 45 mL
1/4 cup olive oil 65 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Preheat the oven to 215°C/425°F.
  2. Wrap the unpeeled garlic cloves tightly in foil. Cut the zucchini into 1 cm thick chunks. Put the foil-wrapped garlic and zucchini on a baking sheet and roast in the middle of the oven until the zucchini is pale golden and the garlic is tender, about 15 min. Unwrap the garlic, let it cool down a few minutes, then peel it.
  3. While the garlic and zucchini are cooking, prepare the basil and parsley. Only tender basil leaves should be used. Larger and tougher basil leaves may be used only if previously blanched 10 sec in a saucepan of boiling water. Drain the leaves in a sieve, then immerse them immediately in cold water to stop the cooking and fix the colour. Drain the leaves again in a sieve, then pat dry in a towel.
  4. Finely chop the garlic, zucchini, and herbs, then transfer the mixture to a bowl. Add the water, olive oil, and lemon juice. Season with salt and pepper to taste. Mix well. A food processor may be used to blend the ingredients.


This sauce keeps up to 5 days in the refrigerator or up to 2 months in the freezer.

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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