Preparation
Roughly chop the mint. Roughly chop the parsley. Roughly chop the basil. Drain the capers in brine. Zest and juice the lemons. Roughly chop the roasted hazelnuts.
Method
- 1 Blitz all the salsa verde ingredients, except the oil and hazelnuts, in a food processor until almost smooth.
- 2 Transfer to a serving bowl, stir in the oil and three-quarters of the crushed hazelnuts.
- 3 Use a vegetable peeler to pare the carrots into ribbons and toss with the salsa verde, then scatter over the remaining chopped roasted hazelnuts to serve.
- Average per serving
- Calories 306.0kCal
- Fat27.9g
- Saturated2.9g
- Salt0.91g
- Carbohydrates8.6
- Sugar6.9g
- Protein5.7g
- Fibre5.6g