1 tsp 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
1 salt-packed anchovy, rinsed, bones removed
1 Tbsp salt-packed capers, rinsed and drained
½ lemon, for juicing
Freshly ground black pepper
Using a mortar and pestle, pound the herbs into 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.