Piedmont Green Bagnetto, the parsley sauce perfect for pairing with boiled meat, dressing cold dishes and also excellent on crostini. The Piedmontese green sauce is one of the most delicious and traditional accompaniments for mixed boiled meats. It is one of the most famous Piedmontese recipes (in dialect bagnet verd), it’s simple to make and it also pairs well with fish, vegetables and bruschetta and canapés, along with a good glass of sparkling wine. This is a flavorful no-cook sauce that makes mixed boiled meats more appetizing and with its intense aroma it also enhances steamed fish, boiled vegetables and even potatoes. Let’s go to the kitchen and make it together—you’ll be wowed at the table!! Before that, a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Piedmont Green Bagnetto
- 3 cups parsley (leaves only, already cleaned)
- 1 oz stale bread (crumb only (can use gluten-free for those avoiding gluten))
- 1 hard-boiled egg
- 4 fillets anchovies in oil (or salted anchovies)
- 1 clove garlic
- to taste salt
- 1/3 cup extra virgin olive oil
- to taste white wine vinegar
- 10 capers in oil (or salted capers)
Tools
- Blender
Preparation of the Piedmont Green Bagnetto
Soak the stale bread in the vinegar while you clean the parsley, removing the stems. Rinse the leaves and pat them dry or use a salad spinner. Place the well‑squeezed bread crumb, the garlic, the parsley, the peeled hard‑boiled egg, and the anchovies into the blender jar.
Add salt if the anchovies are packed in oil, and then pour in the olive oil. Blend everything until you obtain a homogeneous mixture and the green bagnetto is ready to accompany all your boiled dishes. Many of you may raise an eyebrow at this step because traditionally the bagnetto verde is chopped by hand with a mezzaluna; so if you want to be strictly traditional, arm yourself with patience and chop everything with the proper knife.
Storage notes and tips
The Piedmontese green sauce can be stored in the refrigerator for several days, kept in a glass jar and well covered with oil, just like Genovese pesto.
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