The green sauce is a very appetizing condiment often served with boiled meats, maintaining the characteristic green color from which its name comes.

The most well-known preparation is the Piedmontese version called bagnet vert to distinguish it from another called bagnet ros.
Bagnet vert is a typical sauce of Piedmontese cuisine based on parsley and anchovies, served not only with meat but also with tomino cheese and more.
It has been included among the traditional agri-food products defined by the acronym P.A.T.
This green sauce recipe  comes from the family cookbook, let’s say my sister Annacarla is the author, and I remember it is always served with mixed boiled meats that during our family Christmas lunches graces the table in her beautiful dining room!
How to use green sauce? As mentioned above, green sauce is delicious with boiled meats, tongue, or beef slightly marbled with fat, but it’s also good with a slice of grilled chicken or a simple and lightly cooked second course of meat.

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I have opened a free recipe channel for everyone on WhatsApp, no notifications and no sound. You can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!

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GREEN SAUCE 
The kitchen of ASI