2 cups (70 g) flat-leaf parsley (leaves and stems)

¼ cup (10 g) coarsely chopped fennel fronds or dill

2 green onions, cut into pieces

1 clove garlic, halved

1 lemon, the grated zest

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) Tabasco sauce

½ tsp (2.5 ml) honey

3 tbsp (45 ml) olive oil

1 tsp coarsely chopped capers

Salt and pepper

In a food processor, finely chop the herbs, green onion and garlic. Add the lemon zest and juice, Tabasco and honey. Process into a thick, coarse purée, scraping the sides several times. Transfer to a bowl. Stir in the oil and capers. Season with salt and pepper.

Serve with Pork Belly Roast or with grilled fish.

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