PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Berkeley Salsa Verde

Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.

Alice Waters's Berkeley Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml
Olive Oil 120 ml

Ingredients

  • Parsley — 1/3 cup coarsely chopped (20 g)
  • Lemon Zest — grated zest of 1 lemon
  • Garlic — 1 small clove
  • Capers — 1 Tbsp (8 g)
  • Salt — 1/2 tsp (3 g)
  • Pepper — to taste
  • Olive Oil — 1/2 cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Parsley, Lemon Zest, Garlic, Capers, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.

Originally published as Salsa Verde.

Adapted from a recipe published by Alice Waters in The Art of Simple Food.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from The Art of Simple Food (published as “Salsa Verde”). Full citation lives in Provenance.

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