This recipe is from Shelley Boris, an organic cook at Bill Brown’s Restaurant and Bar at the Garrison Resort in Garrison, New York. This sauce is to be served at room temperature with grilled fish, meats, or vegetables.

SERVINGS

Makes 3 to 4 cups

INGREDIENTS

2 teaspoons fennel seeds

11/2 cups walnuts

1/2 cup bread crumbs

2 tablespoons minced garlic

8 anchovy fillets

2 cups fresh basil leaves, loosely packed

6 cups fresh Italian flat-leaf parsley leaves, loosely packed

1/2 cup fresh mint leaves, loosely packed

Salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

1 cup extra-virgin olive oil

1 cup grapeseed oil

PREPARATION

1.    Toss the fennel seeds in a small dry skillet over medium heat until toasted. Set aside to cool.

2.    In a blender or food processor, combine the walnuts, bread crumbs, garlic, anchovies, and fennel seeds, and process until almost smooth. Add the basil, parsley, and mint, salt and pepper, the lemon juice, and mustard, and process until smooth. With the motor running, slowly add the oils, one at a time. Store in the fridge.