Ingredients
2 cups loosely packed basil leaves
2 cups loosely packed picked marjoram
2 cups loosely packed flat-leaf parsley leaves
2 cups loosely packed mint leaves
3 anchovy fillets
3 cloves garlic
2 tablespoons capers
1 1/4 cups extra-virgin olive oil
1/2 teaspoon coarse salt, or more to taste
1/4 teaspoon freshly ground pepper, or more to taste
Preparation
Finely chop herbs. Transfer to a bowl.
Chop anchovies, garlic, and capers to form a paste; add to herbs. Add oil. Season with salt and pepper; stir to combine.
