Cooking

1 . Stage

For the dip, finely chop the parsley and garlic, salt and grind in a mortar to a pulp.

1. Stage. For the dip, finely chop the parsley and garlic, salt and grind in a mortar to a pulp.

2 . Stage

Mix the mixture in a mortar with the melted cheese, adding pesto and pepper. Place in a deep bowl, cover with clingfilm and let stand in the refrigerator for 1 hour.

1. Stage. Mix the mixture in a mortar with the melted cheese, adding pesto and pepper. Place in a deep bowl, cover with clingfilm and let stand in the refrigerator for 1 hour.

3 . Stage

Meanwhile, peel the peppers, cut lengthwise into 2 cm wide strips. Slice the cucumbers and carrots in the same way.

1. Stage. Meanwhile, peel the peppers, cut lengthwise into 2 cm wide strips. Slice the cucumbers and carrots in the same way.

4 . Stage

Cut off the outer layer of tough fibers from the celery, cut it into 2-3 pieces, then cut it crosswise into pieces of the same length as the pepper. Cut the radish in half.

1. Stage. Cut off the outer layer of tough fibers from the celery, cut it into 2-3 pieces, then cut it crosswise into pieces of the same length as the pepper. Cut the radish in half.

5 . Stage

Place a bowl of dip in the center of the dish. Arrange the vegetables in multicolored sectors around it. Serve immediately.

1. Stage. Place a bowl of dip in the center of the dish. Arrange the vegetables in multicolored sectors around it. Serve immediately.