Fennel and parsley together make for a fresh burst that pairs perfectly with grilled or roasted meats or vegetables.
Place fennel seed, pepper, and chile in a mortar and grind to a large powder.
Add garlic and salt; purée.
Incorporate parsley and scallions. Stir the paste well and pour boiling water over it. Wait 15 minutes. Incorporate vinegar and oil.
A variation of the Chimichurri from The Spice Trekkers Cook at Home