Ingredients

• Ingredients
  1. 1 cup chopped flat-leaf parsley
  2. 1/4 cup coarsely chopped mint
  3. 1 teaspoon oregano leaves
  4. 3/4 cup extra-virgin olive oil
  5. 1 small garlic clove, smashed
  6. 1 anchovy, preferably salt-packed, rinsed
  7. 1 tablespoon drained capers
  8. Juice of 1/2 lemon
  9. 4 ounces feta cheese, crumbled

Directions

1. In a mortar, working in batches, pound the parsley with the mint and oregano. 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 and add to the bowl. Stir in the remaining 1/2 cup plus 2 tablespoons of olive oil and the lemon juice. Gently stir in the feta and serve.

Make Ahead

The salsa verde can be refrigerated overnight; serve at room temperature.

Serve With

Smashed Cannellini Bean Crostini with Feta Salsa Verde.