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.