Salsa Verde

• 6 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and finely chopped
• 2 heaping tablespoons capers (preferably salt-packed), soaked for 15 minutes if salt-packed, rinsed and drained
• 3 garlic cloves
• 1/2 teaspoon kosher salt, plus more to taste
• 2/3 cup extra-virgin olive oil
• 3/4 cup packed fresh Italian parsley leaves
• 1/3 cup packed fresh mint leaves
• 1/4 cup packed fresh marjoram leaves
• 1 1/2 teaspoons fresh lemon juice, plus more to taste

1. Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
2. Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped.
3. Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
4. Add the remaining herbs and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa.
5. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
6. Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth.
7. I like to see some flecks of herbs in my salsa verde.)
8. Turn the salsa verde out into a bowl and stir in the lemon juice.
9. Taste for seasoning and add more salt or lemon juice if desired.
10. Use the salsa or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
11. Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.

anchovy, capers, garlic, kosher salt, extravirgin olive oil, parsley leaves, mint leaves, marjoram leaves, lemon juice

Taken from www.epicurious.com/recipes/food/views/salsa-verde-393643 (may not work)