Massimo Mele’s Salsa Verde


  • 1 slice casalinga bread
  • 1/2 cup red wine
  • 1 cup of parsley
  • 2 cloves garlic
  • 4 anchovies
  • 1 hard boiled egg grated
  • 1 cup extra virgin olive oil
  • Salt & pepper


  1. Soak the bread in vinegar for 30 minutes.
  2. In a blender add the oil, garlic. Capers, anchovies, and blend until smooth.
  3. Once all ingredients are blended add the parsley while the blender is on until all parsley is completely blended to a beautiful green puree.
  4. Crumble the bread with your fingers and add to puree.
  5. Mix through grated egg and season to taste.

Serving suggestion – Add to a toasted BLT or spoon on top of poached eggs

Watch Massimo make this recipe below, or on the Farm Pride YouTube channel.

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