Roasted Garlic Herb Sauce
['1 head of garlic, separated into cloves, unpeeled', '2 cups (packed) parsley leaves with tender stems', '1 cup (packed) mint leaves', '1 cup extra-virgin olive oil', '1 teaspoon finely grated lemon zest (from about 1/2 large lemon)', '1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)', '1 teaspoon crushed red pepper flakes', '3/4 teaspoon kosher salt']
Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12–15 minutes. Let cool.
Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
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