Marjoram Pesto

• 2 cups fresh marjoram, leaves and small stems only
• 1 large or 2 small garlic cloves, peeled
• 2 teaspoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon capers, drained
• 2 anchovy fillets (optional)
• Salt and freshly ground black pepper

1. Combine the marjoram and garlic in a blender or small food processor.
2. Process until finely minced, scraping down the sides with a rubber spatula once or twice if necessary.
3. Add the vinegar and most of the oil and process until smooth.
4. Add the capers and anchovies if you like and pulse the machine on and off a few times; you want to mince, not puree, the mixture, so dont overprocess.
5. Stir in the remaining oil, along with salt and pepper to taste.
6. Serve at room temperature.

fresh marjoram, garlic, red wine vinegar, extra virgin olive oil, capers, anchovy, salt

Taken from www.epicurious.com/recipes/food/views/marjoram-pesto-386792 (may not work)