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Minty Herb-Feta Sauce

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Serves 8

Yields about 1 cup

  • by from Fine Cooking
    Issue 126

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.

  • 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

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.

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

Photo: Scott Phillips

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