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  • 1 lemon, the juice
  • ½ yellow bell pepper or green
  • 1 green chili pepper
  • 125 ml chopped parsley
  • 225 ml olive oil
  • 2 pressed garlic cloves
  • salt and pepper


  • Wash the lemon and grate the zest. Be sure to only get the yellow part of the peel, not the white layer underneath. Squeeze the lemon juice in a bowl and add the zest
  • Split the bell pepper and chili and re- move the seeds. Finely chop both and add to the bowl. Add all other ingredi- ents.
  • Mix with an immersion blender until the sauce reaches the desired consistency