This pesto-like sauce would be great with just about any grilled seafood.




2 heads of garlic, top ¼ inch of each cut off and discarded


1 teaspoon plus 2/3 cup olive oil






1 cup coarsely chopped fresh parsley



4 anchovy fillets, rinsed



2 tablespoons drained capers



2 tablespoons coarsely chopped fresh basil



1 tablespoon grated lemon peel



Preheat oven to 375 degrees 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.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in z/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)


Thank you Tony for passing this on …Source: BON APPETIT July 2001