Quarter peppers, remove seeds and inner stalk and place skin side up on a baking tray – lightly moisten with olive oil. For about 10 min in the oven form – best convection with top heat grill. During cooking, the skin burns quickly and turns partially black. This does not matter, as the skin is peeled off afterwards. The pods are cooked when the skin blisters.
Remove the tray from the heat. Then place a damp towel on the hot pods form – lie for 5 min – then pull the skin off the pods.
For the sauce, simply put all the ingredients in a hand mixer form and finely grind. Roast the pine nuts without oil, chop the parsley.
Next, place the peppers on a platter, drizzle a little olive oil over them and sprinkle with parsley and pine nuts. Serve the sauce separately. It goes well with a fresh baguette.