Ingredients
3 anchovy fillets, chopped
3 large cloves garlic, chopped
1 tablespoon plus 1 teaspoon capers
3/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh mint
Salt and freshly ground pepper
Preparation
With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.
When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.
