Salsa Verde

Recipe and photo courtesy of Ori Menashe of Bestia 

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  • 2 Anchovies
  • 1 Tablespoon Preserved Lemon
  • 1 Tablespoon Pickled Pearl Onion
  • 1 Tablespoon Cappers
  • 2 Tablespoon Red Wine Vinaigrette
  • 1 Clove of Garlic (finely diced)
  • ½ Lemon
  • 4 Bunches of Parsley (picked, cleaned, and chopped)
  • 1 Cup California Olive Ranch extra virgin olive oil


  1. Mix preserved lemon, pearl onion, anchovies, cappers, garlic and red wine vinaigrette in a robocoop until ingredients are emulsified together.
  2. After ingredients are mixed, add parsley.
  3. While mixing, slowly add California Olive Ranch extra virgin olive oil.
  4. Finish by adding lemon and a pinch of salt.


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