Winter Green Sauce

Directions

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.