Blanching herbs sets their flavor and color. Basil darkens when chopped. You can skip this step if you like.
4 garlic cloves, peeled
1 large zucchini
salt and pepper, to taste
3/4 c packed fresh basil leaves
1/4 c packed fresh parsley leaves
1/2 c water or stock
2 t lemon juice
1. Preheat oven to 425ºF. Put a rack in the center of the oven. Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast for about 15 minutes, until garlic is tender and zucchini pale golden. Unwrap garlic and let everything cool.
2. Meanwhile, bring water to a boil. Have a bowl of cold, even iced, water ready. Put herbs in a colander or sieve set over a sink or large bowl. Pour boiling water over herbs. Drain. Refresh herbs in ice water to stop cooking, then drain again. Blot dry on dish or paper towels.
3. In a food processor or blender, puree garlic, zucchini, herbs, water or stock, and lemon juice until smooth, about a minute. Season with salt and pepper.
Makes about a cup.