A variation of an italian recipe from Piedmont region, perfect for a summer buffet or like appetizer.
I wash and dry the peppers, I remove the tops, the inner white ribs and seeds and then I cut the peppers in small dices. I put aside.
In a cutter, I insert all the remaining ingredients and cut on high speed until the mixture is homogeneous and there are no more trace of parsley leaves. I add salt if necessary and oil if the mixture is too thick. The mixture must be quite smooth and soft, but not be liquid; in case, I add a little bit of crumbled bread to thicken.
I put two tablespoons of diced peppers into small glasses with a spoon of green sauce.
I finish with a grinding of black pepper and serve.
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