Fennel and pistachio salad

A straightforward recipe that I adore to pair with fish or meat dishes. And sometimes I like to serve it with a bowl of hummus and maybe some burrata or halloumi.

500 g fennel, very thinly slices

sauce:
25 g shelled green pistachios (no salt)
1 medium garlic clove
1/3 organic grated lemon zest
1 tbsp lemon juice
40 ml extra virgin olive oil (you can use a bit more)
30 g grated parmesan
pinch of sea salt
freshly ground pepper

In a mortar and pestle, mix all of the sauce ingredients, bashing them to incorporate. Alternatively, you can do that in a blender. Squeeze fennel a bit to soften it, add sauce, mix, and serve.