Step 1

Heat a medium heavy skillet, preferably cast iron, over medium. Toast garlic, tossing occasionally, until skins are darkened on all sides and cloves are softened, 12–15 minutes. Let cool.

Step 2

Peel garlic; discard skins and transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper flakes, and salt. Blend until a pesto-like sauce forms.

Step 3

Do Ahead: Sauce can be made 1 week ahead. Cover and chill.