On Mar 17, 6:04 am, "Vilco" > wrote:
>
> Bagnet vert, a parsley based sauce from Piedmont: wonderful with boiled
> meat, it also goes very well on bread.
> I even found a translation and it seems ok, here it is:
>
> http://italianfood.about.com/library/rec/blr0175.htm
> --[snip]

Thanks to you and the other responders.. This and the other
suggestions give me plenty to try with my overabundant plants. -aem