Salsa Verde With Nuts

• 1 anchovy, preferably packed in salt, rinsed and cleaned
• 2 cloves garlic, peeled
• 1 tablespoon capers
• 1 teaspoon fresh marjoram leaves
• 1/4 cup mint, chopped
• 1 cup parsley leaves, tightly packed
• 3/4 cup olive oil, more or less
• 1/4 cup chopped or slivered almonds, preferably toasted

1. In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed.
2. Be careful not to overprocess.
3. Add the olive oil a bit at a time until mixture is smooth and saucy.
4. Taste, and add more oil if necessary.
5. Stir in nuts, and serve with fish.

anchovy, garlic, capers, marjoram leaves, mint, parsley, olive oil, almonds

Taken from cooking.nytimes.com/recipes/5967 (may not work)