Instructions
Follow the steps and taste along the way.
Prepare the zucchini and garlic
Preheat the oven to 220 °C. Cut the zucchini into pieces about 2 cm in size and spread them on a baking sheet. Add the unpeeled garlic clove, drizzle with 20 ml of olive oil, and sprinkle with 1.2 g of salt.
Roast the vegetables
Roast the zucchini and garlic at 220 °C for 22 to 25 minutes, until the zucchini is browned at the edges and easily pierced with a fork. Remove the garlic when it is soft; if it is not soft yet, leave it to finish roasting with the zucchini.
Toast the seeds
While the zucchini roasts, toast the sunflower seeds in a dry pan over medium heat for 3 to 4 minutes. Stir often; once golden and fragrant, set aside 5 g for serving and let the remaining seeds cool slightly.
Blend the sauce
Transfer the roasted zucchini to a blender. Squeeze the garlic out of its skin and add it to the zucchini along with 30 g of the toasted seeds, the basil, broth, lemon juice, the remaining 5 ml of olive oil, 2 g of salt, and the black pepper. Blend until smooth; the sauce should be thick but pour smoothly from a spoon.
Warm briefly and serve
Pour the sauce into a small saucepan and warm it over low heat, stirring constantly, for 2 to 3 minutes without bringing it to a vigorous boil. Taste: use the remaining 0.2 g of salt to adjust the seasoning and check that the lemon acidity is balanced. Serve hot, sprinkled with the reserved seeds.
