(Recipe) Porchetta Herb Paste

1. Using a microplane, remove the zest from the oranges and lemons and chop finely.

2. In small batches, place the fennel seed and bay leaves in an electric coffee-bean grinder. Grind to a fine powder.

3. Place the grated orange and lemon zest, ground fennel, bay leaves, sage, rosemary, salt, black pepper, garlic and olive oil in a stainless-steel mixing bowl. Mix thoroughly. Season to taste with salt and pepper.

4. Transfer to a covered storage container, label, date and refrigerate until needed. CCP: refrigerate at 41°F, or below.