Bagnet (vert) Italian green salsa

Bagnet is another holiday treat.  It is  piemontese dish that was traditional in our house at Thanksgiving and Christmas.  I remember Grandpa loved it!  It is very simple and is good on pasta or meat.  Grandpa used to just eat it on saltines.


One or two large bunches of italian flat leaf parsley

1 can of anchovies

six cloves of garlic

Olive oil

White wine vinegar (a teaspoon or two)

2 slices of stale bread



Remove the crusts from the bread and pour about a tablespoon of white wine vinegar over it.  Place it in the food processor.  Remove the stems from the parsley and put the leaves in a food processor.  Add one can of anchovies and the garlic cloves.  Pour in about 1/4 cup of olive oil and pulse everything in the food processor.  Add more olive oil if needed.

parsley and anchovies

The garden produced some beautiful parsley so it was time to make bagnet. I will freeze the extra in ice cube trays and have it on hand when needed.

Dad never used the bread, and instead just used the parsley, anchovies, and garlic; however when researching some of these old recipes on the internet, I saw most call for the bread.  I tried it and I like the texture it adds to the salsa. .  Some other recipes call for the addition of capers, and one recipe even said to add pickles.  I could see the capers being a nice addition, but I think I will pass on anchovies and pickles.  That sounds pretty awful if you ask me.

The finished bagnet

The finished bagnet

5 thoughts on “Bagnet (vert) Italian green salsa

  1. I am thrilled to see this recipe. I, too, am of Piedmontese descent. I have fond memories of my nonna and my dad making Bagnet. We always ate with meats and also on bread and crackers. We always used a mezzaluna to chop the parsley, garlic and anchovies. The recipe is very similar except for the bread. Will have to try using bread next time to see how it tastes.

    • We did add the bread either. I read some traditional piemontese recipes on line and most called for it. I tried it and I liked it so I included as an option for you to try if you like it. It does tame down some of the flavor a bit as bagnet can be pretty intense, especially if you use regular parsley and not the italian flat leaf version.

  2. bagnet has always been one of our favorite condiments to make each summer, a great way to get together with our Italian family.