Recipes

Feta Salsa Verde

Name: Feta Salsa Verde
Total time: 15 min
Ingredients: 1 cup chopped flat-leaf parsley; 1/4 cup coarsely chopped mint; 1 teaspoon oregano leaves; 3/4 cup extra-virgin olive oil; 1 small garlic clove, smashed; 1 anchovy, preferably salt-packed, rinsed; 1 tablespoon drained capers; Juice of 1/2 lemon; 4 ounces feta cheese, crumbled

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By

Suzanne Goin

Updated on March 28, 2015

Total Time:

15 mins

Yield:

makes 1 1/4 cups

Ingredients

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

Directions

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.