From Alice Waters's kitchen · Chez Panisse, Berkeley
shake · herb sauce
NATIONAL AWARD WINNERBerkeley Salsa Verde
From a national-award-winning chef
Ratio
OLIVE OIL 120
Ingredients
- PARSLEY20 g
- LEMON ZEST2 g
- GARLIC4 g
- CAPERS8 g
- SALT3 g
- PEPPERto taste
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Add finishing notes: PARSLEY, LEMON ZEST, GARLIC, CAPERS, SALT, PEPPER.
- Cap the jar and shake until emulsified.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.