fresh bread & fresh herbs salsafresh bread & fresh herbs salsafresh bread & fresh herbs salsafresh bread & fresh herbs salsafresh bread & fresh herbs salsafresh bread & fresh herbs salsa

A dip made with fresh bread & fresh herbs, not to be enjoyed with other starches like breads nor chips nor crackers but rather with more summery preparations like fresh or grilled vegetables as well as grilled meats, fish and seafood too.

I often will simultaneously buy lots of small “bouquets” of fresh herbs at the market and snip the stems when I get home and place them in water in a cool space but I admit that it’s hard to use them up quickly enough if I don’t start picking off the leaves one by one and then freeze them all, which is obviously never the same as when used fresh.

Here’s a ridiculously easy solution for adding flavors to raw and/or cooked foods without going to the trouble of making vegetable-based dips and sauces.

Combine fresh and moist breadcrumbs with fresh herbs (any that you like and have a lot of and in any proportion you prefer) and mix it all up in a food-processor and combine. 

It’s like a fluffy and non-pasty “pesto”, without all the nuts. And it’s easy, which perhaps will compensate for the very complicated recipe coming soon, which could be compared to making a Greek moussaka and an Italian lasagna on the same day. Yeah, long to make and so good to eat, but we’ll see what I feel like typing up or not this week !

Have a groovy & relaxing weekend and see you soon … :)

fresh bread & fresh herbs salsa


2 cups or 250 grams


  • 60 grams (1 ¼ cups) fresh sliced bread (remove crust)
  • 30 grams (1 ¼ cups) fresh herbs, leaves only (5 grams each of parsley, basil, coriander, chives, mint, dill)
  • 120 ml (½ cup) olive oil
  • 45 ml (3 tbsp) white wine vinegar
  • 5 grams (1 ½ tsp) garlic, crushed
  • 4 grams (1 tsp) pickled green peppercorns & pickled mustard seeds (or replace with half capers and half grainy mustard)
  • 2 grams (1 whole) anchovy (or ½ tsp anchovy paste)
  • 5 grams (1 tsp) fine sea salt
  • 1 gram (¼ tsp) cracked black pepper


  • place the fresh or slightly stale white bread slices in a food-processor and pulse a few times until fluffy and reserve in a bowl
  • place the remaining ingredients in the food-processor and pulse until the mixture becomes a purée
  • combine both mixtures with a spoon (so it doesn’t turn into a paste), let sit 30 minutes and serve as a dip or sauce at room temperature for grilled foods or slightly chilled with raw foods.