Fennel Frond Salsa Verde

 

1 or 2 cloves of garlic, peeled (number depends on your preference and the size of your cloves)

1 handful of capers, rinsed

2 whole anchovies (I prefer large salt-packed anchovies), rinsed

3 handfuls of fennel fronds, washed and dried

1 large bunch of flat-leaf parsley, leaves picked

2 tablespoons rosemary leaves

Sea salt and freshly ground black pepper

Zest of 1 lemon

8 tablespoons really good extra-virgin olive oil (approximately)

Juice of half a lemon

 

Finely chop the garlic, capers, and anchovies; place them in a mortar (or bowl) and pound them with the pestle until a rough paste forms (or pulse in a food processor). Finely chop the fennel fronds and herbs and add them to the mortar; pound and grind a bit more. Add a good pinch of salt, a few grinds (four or so) of black pepper, and lemon zest; pound until combined. Slowly stir in the olive oil until you achieve the right consistency. Stir in the lemon juice. Taste and adjust seasoning as necessary (I often have to balance the flavors with freshly ground black pepper, a bit more salt and a bit more lemon).