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Serves:     people
Notes from Anna

Pinzimonio is super healthy and super tasty  summer dip in Italy served with pre-dinner drinks or aperitivo and a variety of seasonal, young vegetables.



  1. Wash the herbs and dry with kitchen paper. Peel and slice the garlic clove. Wash and squeeze the lemon.
  2. Strain the lemon juice into a small glass or china bowl. Add the garlic, herb sprigs and olive oil. Season with a pinch of sea salt and a generous grinding of black pepper. Set aside to infuse.
  3. Meanwhile, wash, deseed and cut the peppers into strips. Wash the celery sticks, halve lengthways and then halve each piece again. Wash the cucumber and cut into thin strips. Wash the radishes, lettuce and chicory. Wash the carrots and slice lengthways.
  4. Arrange all the vegetables in a large bowl and serve with the olive oil dip.

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