From Alice Waters's MasterClass

Cooking From Your Kitchen Garden: Salsa Verde

Alice teaches you to make one of her favorite and most versatile sauces, salsa verde. Alice demonstrates a version made with macerated shallots and offers variations on the sauce to serve with meats, vegetables, and fish.

Topics include: Salsa Verde


Alice teaches you to make one of her favorite and most versatile sauces, salsa verde. Alice demonstrates a version made with macerated shallots and offers variations on the sauce to serve with meats, vegetables, and fish.

Topics include: Salsa Verde

Alice Waters

Teaches The Art of Home Cooking

Learn More


ALICE WATERS: I'm going to teach you how to make a very simple sauce. It's called Salsa Verde, an Italian sauce, a green sauce, made out of green herbs. And I use it a lot to just, again, bring up the flavor. It's sometimes with a fish, sometimes with a piece of chicken. Sometimes it's just, you know, dip a vegetable in it. It's basically just shallots, maybe capers which I love, maybe even anchovies. I'm going to do this one without anchovies. I'm going to use the parsley from my garden. And again, just picking the leaves off. Not extremely carefully. It wouldn't hurt if it had a stem in there or two, but I'm roughly doing that. And I'm going to use the chives as well. It's basically just a vinaigrette variation because it has both olive oil and vinegar in it, but the primary look of it is green because it has all of this parsley, could have chervil in it as well. But because of the capers, I don't want to waste the chervil. I'd rather have the chervil in my salad as that kind of little flavor, than to lose the taste of chervil with this the Salsa Verde ingredients. Sometimes when I'm serving it with like a lamb chop, you might want to put mint in the Salsa Verde. I might even do it with the tops of fennel if I'm really thinking about a fish dish. A traditional Italian Salsa Verde has olive oil, lemon juice, parsley, and capers, and sometimes a little chopped anchovy. We've taken that idea and come up with other variations. I'm going to dice up the shallots next, because it's really nice to have them macerate a little bit in the vinegar. Because it tames the strength of the strong flavor of the shallot. These are amazing shallots. They're just so firm. Feels like they just came out of the ground. But I'm probably going to use about a half of a shallot. So I'm cutting off one end, leaving the other one intact. Works better with my fingers. But the idea is to make a little tiny dice. And to do that, you have a quite sharp knife and you're making horizontal cuts that go almost to the end, and the root is holding it all together. Now I'm going to make incisions that go right down, holding it together as they go. And then the little trick is to cut this piece very, very finely. So that you get that little cubes of shallots. And my eyes are tearing as I'm cutting it, but you can always wash your hands in cold water afterwards. But there we have our little dice of shallots. And I'm going to put these right in the bowl like that. And I'm going to put some vinegar up at the top and put all those shallots way down in there. A little bit of salt, that always helps with the taming of the shallots. And just let it sit there while I chop up the rest of the herbs. And begin chopping, just comes by practice. I love this kind of knife because I can sort of scoop things back up on the spot as I'm doing them. I kind of like hearing the rhythm of it. This one's to be quite fine because you're wanting the sauce to come together, you k...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I loved this class so much. Alice's approach to food is beautiful and simple. I felt like I was watching a form of art and that she's opening our eyes to what is around us. We have a really distorted relationship to food in America and she brings us back to a place of beauty, nature and sanity.

I think it's a beautiful class that get you excited about food. I think I need to re watch again and again. She is really passionated about food.

Amazing. I feel different after watching this. I definitely learned so much from it.

I have learned the love of food. That cooking is an art and a love more so than a technical thing.


Miruna S.

Hello, i think thé originalité of this class is about cooking with heart and sensés ,so tasting,using hands,smelling,adding salt without measuring,is part of thé poetry !Let us take it like that and be Thank full for a soulfull expérience! Go to Thomas Keller for science!!!Enjoy !!!!


Teaching bad technique are setting an example for your should NOT taste your cooking and then put the same spoon back into the food that you are preparing !!! That is so basic....if. you are making it ONLY FOR YOURSELF...then o.k...but you said you are putting the dish on the table to serve ...I assume to others and not just yourself...even if serving to your own family....not hygienic....NOT good technique...also in early lesson you placed raw whole chicken next to fresh vegetable items and potentially food that won't be cooked but eaten raw.. Very bad handled the raw whole chicken and then immediately handled the other items without washing your hands missed an important teaching point...Attention Students ...Do NOT do this....raw chicken can have salmonella.. even organic chicken .....BEWARE....

Jörg K.

Salsa Verde: Not use the Parsley stems? Shallots in it? No Mint or Basil but Chives instead? No Anchovis? No Pepper? Give me a break.

Sharon F.

I love these lessons. Alice makes everything look so easy, tasty and makes me want to try the things she shows us. I like that things are not measured, I am learning so much about cooking and combining flavors from these classes. This is my first Masterclass.

Ami G.

Her style is thoughtful and beautiful. I am not offended by her tasting more than once , she is showing us how she works, in her home kitchen. And food needs to be touched, it’s one of the senses we use in cooking and baking. When I cook at home I use a jar as my Bain Marie to put my spoons in between tastings.

Kim T.

Watching her prepare a dish and talk about food is like someone sharing their's who she is, not just a job she does. I always think Mexican when I hear salsa verde, and when I think Italian I think pesto. This is one I look forward to enjoying.


That was special. I love the pat about the salt container left to her by Elizabeth Davis. Having a bowl in your kitchen made by one of your children is very special. I have a few my daughter made for me and I'll always use them. I enjoy a plantbased lifestyle and I can tell you that salsa would be delicious on a cold bean salad. This is a must try for me.

Jennifer W.

I was just thinking I want to have my salt in a pot or bowl... fun to have one with a story. Food and cooking brings up all kinds of memories. It truly does bring people together!

Jean P.

I love the way she instructs us to not just find one flavor in the salsa but enjoy the new flavors of the combinations in the recipe. What fun she is to learn from! By the becomes a weed if you don't plant the potted plant in the garden.....yes, leave it in the pot! Thanks Alice!


What a versatile item to keep in your pantry. Hope the written instructions tell you how to store it.