Salsa Verde

WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include:

Oakland YMCA

to receive our email newsletter

Excerpted from The Art of Simple Food by Alice Waters

Makes 2/3 cup

Combine in a small bowl:

1/3 cup coarsely chopped parsley (leaves and thin stems only)

Grated zest of 1 lemon

1 small garlic clove, chopped very fine or pounded into a purée

1 tablespoon capers, rinsed, drained, and coarsely chopped

1/2 teaspoon salt

Fresh-ground black pepper to taste

1/2 cup olive oil

Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.

Related Tags:

Garlic • Olive Oil • Parsley