How to Make It
Step 1
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.
Step 2
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.
