Salsa Verde

Jeremy Fox

On Vegetables: Modern Recipes for the Home Kitchen

"I like this salsa on everything—be it fish, a grilled piece of meat, or roasted vegetables. Thanks to the brine, this salsa is similar to chimichurri, and you can swap the carrot tops for whatever herbaceous greens you have on hand: celery leaves, parsley leaves and stems, and so on. Additionally, this is a great way to use pickle brine, but if you don't have any, feel free to use the juice of the lemons you've zested."—Jeremy Fox

Adapted from On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox (Phaidon, 2017).


  • 1/2 cup chopped young carrot tops
  • 1/2 cup extra virgin olive oil
  • 2 finely chopped garlic cloves
  • 2 tablespoons pickled vegetable brine or lemon juice
  • Finely grated zest of 2 lemons


In a bowl, combine the carrot tops, olive oil, garlic, pickle brine (withhold this ingredient if not using the salsa right away), and lemon zest and whisk thoroughly until combined. Use the salsa immediately or cover and refrigerate it for up to 3 days. If storing it to use later, don’t add the brine (or lemon juice) until right before serving. The sauce may separate a bit, so just give it a quick whisk again before using.


3/4 cup