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