shake · salsa
★ STARRED KITCHENPrep 5 minThornforge Salsa
Independent adaptation of a publicly published Skye Gyngell recipe. Not affiliated with, sponsored by, or endorsed by Skye Gyngell.
From a starred kitchen.
Ratio
Ingredients
- Mint — 1 bunch mint (20 g)
- Basil — 1 bunch basil (20 g)
- Arugula — 1 bunch rocket (20 g)
- Parsley — 1 bunch parsley (20 g)
- Anchovy — 3 anchovies
- Capers — 1 Tbsp capers (8 g)
- Dijon Mustard — 1 tsp Dijon (5 ml)
- Wine Vinegar — 1 tsp wine vinegar (5 ml)
- Olive Oil — 250 ml olive oil
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Wine Vinegar, Olive Oil.
- Add finishing notes: Mint, Basil, Arugula, Parsley, Anchovy, Capers.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
2 kitchens · 1 star · 2 national awards
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- Smoked ChimichurriNATIONAL AWARD WINNER
First run is small.
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Provenance
Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).
Originally published as Classic Herb Salsa Verde.
More from this kitchenFAQ
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 Skye Gyngell / The Independent (published as “Classic Herb Salsa Verde”). Full citation lives in Provenance.