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Ingredients & Quantity
  • 3 tablespoons Ishka Farms Caper in Sea salt
  • 1/2 cup packed fresh flat-leafed parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon red-wine vinegar

How to Prepare
  1. In a small bowl soak in water to cover by 2 inches for 15 minutes and drain.
  2. In a food processor combine all ingredients except vinegar and finely chop.
  3. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

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