Preheat oven to 400 degrees.

Toss the seeded and halved peppers with 2 tablespoons olive oil and a pinch of salt.

Arrange peppers on a parchment paper lined baking sheet in a single layer.

Roast peppers until tender and skin is blistered, about 20-25 minutes.

Place peppers in a bowl and cover with plastic wrap.

Allow peppers to cool; peel skins off.

Heat remaining 1/4 cup olive oil in a small skillet over medium-low heat. Add chopped garlic and cook until fragrant, about 1 minute.

Put all ingredients, except parsley, in a food processor bowl. Pulse until a smooth paste forms.

Transfer to a bowl and stir in parsley.

Season to taste with salt and pepper.