PANTRYFLEX

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Carrot-Top Salsa Verde

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

Ratio by volume: Carrot Top 120 ml, Olive Oil 120 ml, Pickle Brine 30 ml
Carrot Top 120 mlOlive Oil 120 mlPickle Brine 30 ml

Ingredients

  • Carrot Top — 1/2 cup chopped young carrot tops (120 ml)
  • Olive Oil — 1/2 cup extra virgin (120 ml)
  • Garlic — 2 cloves, finely chopped
  • Pickle Brine — 2 tbsp pickled vegetable brine (or lemon juice) (30 ml)
  • Lemon Zest — zest of 2 lemons

Method

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

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

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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 follow the published recipe in household units (with metric in parentheses). 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.

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