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Recipe

Minty Herb-Feta Sauce

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 1 cup

Servings: 8

A little bit of feta makes this fresh herb sauce richer and adds some tangy flavor, too. Paired with this Sear-Roasted Beef Tenderloin, it makes a bright centerpiece to a holiday meal.

Ingredients

  • 1 cup (1 oz.) packed fresh mint
  • 1 cup (1 oz.) packed fresh flat-leaf parsley
  • 1/2 cup (1/2 oz.) packed fresh cilantro
  • 1/2 cup pine nuts
  • 1 medium clove garlic, smashed
  • 2 tsp. finely grated lemon zest
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup (1 oz.) crumbled feta
  • 2 Tbs. fresh lemon juice; more as needed

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 5
      Sodium (mg): 130
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 2

Preparation

  • Pulse the mint, parsley, cilantro, pine nuts, garlic, lemon zest, red pepper flakes, and 1/2 tsp. salt in a food processor into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Add the feta and lemon juice and pulse a few more times; you want tiny bits of feta visible. Season to taste with more salt or lemon juice.

Make Ahead Tips

The sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.

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