Roasted Garlic Sauce

Step 1: Garlic ... Cut a sliver off the top and bottom of the garlic, and place on a sheet of aluminum foil (bottom side down). Drizzle with olive oil, and a pinch of salt and pepper. Wrap up the garlic, and place on the middle shelf of the oven, 375 degrees, for approximately 45-55 minutes. This really depends on the size of the garlic bulb. Remove the garlic from the oven, and open up the foil pouch to cool. Then 'literally' squeeze the garlic from the head into a small food processor.

Step 2: Anchovies ... I know that some people do NOT like the 'fishy' flavor of the anchovy - so, I saute it. Just a couple of minutes, on medium heat, in a non stick pan; and the the anchovies start to break down, and it get a nutty flavor. Once they are done, add to the food processor along with the garlic.

Step 3: Sauce ... To the food processor, add the capers, lemon zest, basil, and parsley, and pulse to combine. With the food processor running, slowly add the olive oil until everything is combined. Then taste, and season with salt and pepper. Pulse again to combine all the ingredients. The anchovies are salty, so you shouldn't need to add too much salt.

Step 4: Serve and ENJOY! ... This is a fantastic sauce to accompany your favorite seafood dish. Grilled, baked, or fried. I have used in with scallops, clams, oysters, swordfish kabobs, cod, salmon, etc. But, it is also amazing with steamed or grilled artichokes or asparagus. And, I'm sure there are many other uses for this sauce ... just use your imagination.