from Deborah Madison
Try this tangy and herbaceous sauce over rich meats, creamy soups, or roasted veggies !
1 clove garlic
Sea salt
¼ tsp black peppercorns
¼ tsp fennel seeds
¾ cup chopped parsley
¾ cup olive oil
1 large shallot or 4 green onions, chopped
grated zest of 1 lemon
fresh lemon juice or champagne vinegar to finish
Puree all ingredients in a food processor or blender to make a thick green sauce. Taste for salt, then sharpen with a little vinegar. Best when used right away.