145g (1 cup) hazelnuts
1/3 cup chopped fresh continental parsley
1 garlic clove, crushed
1 tablespoon finely grated lemon rind
600g green beans, topped
25g butter

Method

Preheat oven to 180°C.

Arrange the hazelnuts, in a single layer, over a baking tray.

Bake in oven for 8-10 minutes or until toasted.

Place the hazelnuts in a clean tea towel and rub to remove the skins.

Transfer the hazelnuts to the bowl of a food processor.

Add the parsley, garlic and lemon rind and process until coarsely chopped

Meanwhile, cook the beans in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain well.

Melt the butter in a large frying pan over medium heat until foaming.

Add the beans and cook, tossing, for 2-3 minutes or until coated and heated through.

Transfer to a serving dish.

Top with the hazelnut gremolata to serve

Serves 4 as a side