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1
Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
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2
Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped.
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3
Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
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4
Add the remaining herbs and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa.
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5
(You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
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6
Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth.
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7
I like to see some flecks of herbs in my salsa verde.)
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8
Turn the salsa verde out into a bowl and stir in the lemon juice.
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9
Taste for seasoning and add more salt or lemon juice if desired.
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10
Use the salsa or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
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11
Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
