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Recipe Summary

total:
15 mins
Yield:
makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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