Roasted Garlic-Herb Sauce

• 2 heads of garlic, top 1/4 inch of each cut off and discardedgarlic
• 1 teaspoon plus 2/3 cup olive oiloil
• 1 cup coarsely chopped fresh parsleyparsley
• 4 anchovy fillets, rinsed
• 2 tablespoons drained caper
• 2 tablespoons coarsely chopped fresh basilbasil
• 1 tablespoon grated lemon peellemon

1. 01Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
2. 02Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

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