Recipes Salsa Verde Be the first to rate & review! More Amazing Lamb Recipes By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on November 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 1/4 cups Ingredients 1 cup coarsely chopped flat-leaf parsley 1/4 cup coarsely chopped mint 1 teaspoon marjoram or oregano leaves 3/4 cup extra-virgin olive oil 1 small garlic clove 1 salt-packed anchovy, rinsed and bones removed 1 tablespoon salt-packed capers, rinsed and drained Freshly ground black pepper 1/2 lemon Directions 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. Rate it Print