Adapted from Sunday Suppers at Lucques by Suzanne Goin.
1 tsp. marjoram or oregano leaves
1/4 c. mint, coarsely chopped
1 c. Italian parsley, coarsely chopped
3/4 c. good olive oil
1 clove garlic
1 salt-packed anchovy, rinsed and bones removed
1 Tbls. capers
1/2 Tbls., lemon
Freshly ground black pepper
Using a mortar and pestle, pound the herbs to a paste. Add some olive oil, then move mixture to a small bowl. Smash garlic and anchovy in the mortar & pestle, then add them to the herbs.
Pound capers until they are partially crushed and add them to herb mix. Add remaining olive oil, a grind of black pepper, and a squeeze of lemon juice, to taste.
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