Winter Green Sauce

1. 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. 2

   Smash the garlic clove, peel it, and chop the flesh.

3. 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. 4

   Or this can be done with a mortar and pestle.

5. 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. 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. 7

   Process again until almost pureed, scraping down the sides as necessary.

8. 8

   Stop and taste.

9. 9

   Add more salt and a few more drops of lemon juice, if you think they are needed.

10. 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. 11

    Refrigerate, and use within a week; otherwise, freeze.

12. 12

    If youre using just a few tablespoons, float more olive oil on top before refrigerating again, to help preserve the color and freshness.

* Per serving · 4 servings · Values may vary.