1 tablespoon salt-packed capers, rinsed and drained
Freshly ground black pepper
In a mortar, pound the herbs to a paste. (You may have to do this in batches.) Work in 2 tablespoons of the olive oil, then transfer to a medium bowl. Pound the garlic with the anchovy and add to the bowl.
Gently pound the capers until they're partially crushed and add to the bowl. Stir in the remaining olive oil, a pinch of pepper and a squeeze of lemon juice. Taste for balance and seasoning.