Winter Green Sauce

• 3 scallions, chopped
• Fennel leaves, roughly chopped, enough to make about 1/4 cup
• Parsley leaves, roughly chopped, enough to make about 1 cup
• 1 garlic clove
• Salt
• 1/4 cup light olive oil
• 1/4 lemon

1. Put the scallions, fennel leaves, and parsley in the bowl of a food processor or a mini-chopper, and process until finely chopped.
2. Smash the garlic clove, peel it, and chop the flesh.
3. Sprinkle on about 1/4 teaspoon salt, and mash it with the garlic, using the flat of a big knife, smearing it back and forth until you have a paste.
4. Or this can be done with a mortar and pestle.
5. (In fact, the whole sauce can be made with a mortar and pestlegood exercise for your upper-arm muscles, Julia Child would say.)
6. Back to the food processor: Scrape the garlic paste in, and pour in almost all the olive oil and most of the juice of the quarter-lemon.
7. Process again until almost pureed, scraping down the sides as necessary.
8. Stop and taste.
9. Add more salt and a few more drops of lemon juice, if you think they are needed.
10. Transfer the sauce to a small jar, scraping it all out with a rubber spatula, and float the remaining olive oil on top.
11. Refrigerate, and use within a week; otherwise, freeze.
12. If youre using just a few tablespoons, float more olive oil on top before refrigerating again, to help preserve the color and freshness.

scallions, fennel, parsley, garlic, salt, light olive oil, lemon

Taken from www.epicurious.com/recipes/food/views/winter-green-sauce-378424 (may not work)