Carrot-Top Salsa Verde

Name: Carrot-Top Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: 180 ml
Cuisine: American
Ingredients: 120 ml Carrot Tops; 120 ml Olive Oil; 6 g Garlic; 30 ml Pickle Brine; 4 g Lemon Zest

Independent adaptation of a publicly published Jeremy Fox recipe. Not affiliated with, sponsored by, or endorsed by Jeremy Fox.

Zero-waste salsa verde that turns carrot tops into the main event.

Ratio

Carrot Tops 120 mlOlive Oil 120 mlPickle Brine 30 ml

Ingredients

Carrot Tops — 120 ml
Olive Oil — 120 ml
Garlic — 6 g
Pickle Brine — 30 ml
Lemon Zest — 4 g

Method

Pour to the lines in order (bottom → top): Carrot Tops, Olive Oil, Pickle Brine.
Add finishing notes: Garlic, Lemon Zest.
Cap the jar and shake until emulsified.

Provenance

Vegetable-focused Californian chef; earned a Michelin star at Ubuntu in Napa, wrote On Vegetables, and leads Rustic Canyon in Santa Monica.

Adapted from a recipe published by Jeremy Fox in James Beard Foundation recipe archive.

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from James Beard Foundation recipe archive (published as “Carrot-Top Salsa Verde”). Full citation lives in Provenance.

Add to a jar