PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Olivestreet Salsa Verde

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

Traci Des Jardins's Olivestreet Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Red Wine Vinegar 15 ml
Olive Oil 120 mlRed Wine Vinegar 15 ml

Ingredients

  • Celery — 1 celery heart with leaves, finely minced (80 g)
  • Fennel — 1/2 bulb finely diced (100 g)
  • Parsley — 1/2 cup flat-leaf finely chopped (20 g)
  • Olive Oil — 1/2 cup (120 ml)
  • Shallot — 1 finely minced
  • Capers — 3 Tbsp chopped (30 g)
  • Anchovy — 3 Tbsp finely chopped (30 g)
  • Marjoram — 3 Tbsp chopped (9 g)
  • Lemon Zest — zest of 1 lemon (4 g)
  • Red Wine Vinegar — 1 Tbsp (15 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar.
  2. Add finishing notes: Celery, Fennel, Parsley, Shallot, Capers, Anchovy.
  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

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.

Originally published as Italian Salsa Verde.

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

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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 / Taste America (published as “Italian Salsa Verde”). Full citation lives in Provenance.

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