PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Via Carota Salsa Verde

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

Jody Williams & Rita Sodi (Via Carota)'s Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Olive Oil 120 ml
Red Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Parsley — 2 cups (60 g)
  • Capers — 2 Tbsp (20 g)
  • Garlic — 1 clove
  • Anchovy — 2 fillets (8 g)
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Olive Oil — 1/2 cup (120 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Via Carota Salsa Verde wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Jody Williams and Rita Sodi of Via Carota in New York’s West Village; Michelin and James Beard Outstanding Restaurant lineage. Tuscan–Roman trattoria cooking without a single ego chef name on the door.

Adapted from a recipe published by Jody Williams & Rita Sodi (Via Carota) in Via Carota Italian salsa verde.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Via Carota Italian salsa verde (published as “Via Carota Salsa Verde”). Full citation lives in Provenance.

Companion jar