Preheat oven to 450 degrees F and move baking rack to top third of oven.
Squeeze garlic out of the papery skins. Set in the bowl of a food processor or blender. Scrape in roasted vegetables and any accumulated juices. Drain pepitas and add to bowl. Add herbs, vinegar, and 2 tablespoons olive oil, and process until mixture is smooth. Taste and add sea sat as needed. If mixture is very thick, add up to 1 more tablespoon olive oil and a splash of sherry vinegar to taste.