Feta Salsa Verde

1. 1

   In a mortar, working in batches, pound the parsley with the mint and oregano.

2. 2

   Work in 2 tablespoons of the olive oil, then transfer to a medium bowl.

3. 3

   Pound the garlic with the anchovy and add to the bowl.

4. 4

   Gently pound the capers and add to the bowl.

5. 5

   Stir in the remaining 1/2 cup plus 2 tablespoons of olive oil and the lemon juice.

6. 6

   Gently stir in the feta and serve.

No additional tips available.