Simple salsa verde

- 1 teaspoon marjoram or Oregano leaves
- ¼ cup coarsely chopped mint
- 1 cup coarsely chopped flat-leaf parsley
- ¾ cup extra-virgin olive oil
- 1 small clove garlic
- 1 salt-packed anchovy, rinsed, bones removed
- 1 tablespoon salt-packed capers, rinsed and drained
- ½ lemon, for juicing
- Freshly ground black pepper
Instructions:
- Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches.) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
- Gently pound the capers until they’re partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning.