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.
- 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.