Italian Salsa Verde

Name: Italian Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: about 2 stalks (80 g) Celery; about ½ bulb (100 g) Fennel; 1/2 cup flat-leaf finely chopped (20 g) Parsley; 1/2 cup (120 ml) Olive Oil; about 1 shallot (30 g) Shallot; 3 Tbsp chopped (30 g) Capers; 3 Tbsp finely chopped (30 g) Anchovy; 3 Tbsp chopped (9 g) Marjoram; zest of 1 lemon (4 g) Lemon Zest; 1 Tbsp (15 ml) Red Wine Vinegar; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Traci Des Jardins recipe. Not affiliated with, sponsored by, or endorsed by Traci Des Jardins.

FINISHING SAUCE · LAMB & GRILLED MEATS

In the published recipe, this is the finishing sauce for lamb racks with panisse.

Traci Des Jardins' salsa verde for lamb, grilled meats.

On the jar

SALSA VERDE

Method: shake
Yield: about 1¾ cups
Ingredients: 12
Jar batch: 1.35× recipe

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Ratio

OLIVE OIL 120 mlRED WINE VIN 15 ml

Ingredients

Celeryabout 2 stalks (80 g)
Fennelabout ½ bulb (100 g)
Parsley1/2 cup flat-leaf finely chopped (20 g)
Olive Oil1/2 cup (120 ml)
Shallotabout 1 shallot (30 g)
Capers3 Tbsp chopped (30 g)
Anchovy3 Tbsp finely chopped (30 g)
Marjoram3 Tbsp chopped (9 g)
Lemon Zestzest of 1 lemon (4 g)
Red Wine Vinegar1 Tbsp (15 ml)
Saltto taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Shake-to-line (dashed marks): add CAPERS, then ANCHOVY. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ STALKS CELERY, ¾ BULB FENNEL, ½ BUNCH PARSLEY, 1½ SHALLOTS, ½ BUNCH MARJORAM.
Season to finish: LEMON ZEST (about 2½ tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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4 kitchens · 6 national awards

Italian Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE

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Provenance

California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.

Adapted from a Traci Des Jardins recipe (James Beard Foundation / Taste America).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from James Beard Foundation / Taste America (published as “Italian Salsa Verde”). Full citation lives in Provenance.

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