Prepare a grill for medium-high heat. Thread peppers onto metal skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
Meanwhile, pluck leaves from basil and leaves and tender stems from corianda and parsley. (You should have about 2 cups of each herb.)
Pulse peppers, basil, corianda, and parsley in a food processor until finely chopped. Add Frantoio Medium Olive Oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms. Bring to room temperature before serving.
Grilling the peppers tames their heat a bit and adds a nice smoky flavor to this green sauce recipe. You can also fine tune the heat by using fewer or more peppers, depending on the intensity of the ones you have and your personal taste. Try this sauce with our dinner-served-cold recipes: lamb, chicken, salmon or beef.
One 20cm metal skewer