Green pepper pesto and tomato and cucumber salad

METHOD

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.