Sauce - Roasted Garlic/Herb Sauce

Great for seafood.

2 heads garlic
1 t and 2/3 cup olive oil
1 cup coarsely chopped parsley
4 anchovy fillets, rinsed
2 T drained capers
2 T basil, coarsely chopped
1 T grated lemon peel

Preheat oven to 375 R. Cut off top 1/4" of garlic and discard. Place garlic in small baking dish, dirzzle with 1 t oil. Cover with foil, roast 1 hour. Cool slightly, sqeeze garlic from skin to small bowl. Mash with fork. Place garlic and the rest except oil in processor. With machine running, slowly blend in oil. Season with s & p. May be made 1 day ahead; chill. Use at room temp.