Green pepper pesto and tomato and cucumber salad


Remove seeds and stem from the peppers and coarsely chop them. In a medium pan put 2 tbsp of oil and sauté the peppers and the garlic over low heat. Transfer them to a blender, add the parsley, the grated Graviera cheese, the roasted pumpkin seeds, olive oil, salt, and pepper. Blend in low speed, until you get a uniform mixture. Taste, and if needed add spice. Cut the tomatoes in wedges and the cucumbers in sticks and place them on a platter. Add some spoonfuls of green banana pepper pesto, sprinkle with olive oil and serve.


  • 15 green banana peppers, roasted
  • 3 medium sized tomatoes
  • 2 cucumbers
  • 3 tbsp grated Graviera cheese
  • 3-4 cloves of garlic
  • 1 tbsp roasted pumpkin seeds
  • ½ bunch of parsley
  • 1 cup olive oil
  • Salt
  • Pepper