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Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 1 anchovy, preferably packed in salt, rinsed and cleaned
- 2 cloves garlic, peeled
- 1 tablespoon capers
- 1 teaspoon fresh marjoram leaves
- 1/4 cup mint, chopped
- 1 cup parsley leaves, tightly packed
- 3/4 cup olive oil, more or less
- 1/4 cup chopped or slivered almonds, preferably toasted
Method
- In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed.
- Be careful not to overprocess.
- Add the olive oil a bit at a time until mixture is smooth and saucy.
- Taste, and add more oil if necessary.
- Stir in nuts, and serve with fish.
