Montanini Parsley Dip

?Bagnet Vert? is a traditional condiment in Piedmontese cuisine, usually served alongside the ?Gran bollito? (boiled mixed meat), but it also is a component of other tasty preparations. Simply spread on sliced homemade bread, green sauce is the tastiest of snacks. It is a great appetizer on thin boiled veal tongue slices which have been let to cool. It marries perfectly with salt-cured anchovy fillets, after they have been well cleaned and let to rest in the sauce for a few days (?Anciue al vert?) and matches perfectly with the fresh cheese typical of the Piedmontese territory (?Tumin al vert?)