Honey Nut Sauce
- Roast hazelnuts in a pan (without any kind of oil/fat) and let them cool down again.
- Wash the parsley and pluck the leaves from the branches.
- Blend roasted hazelnuts, almonds, olives and parsley (keep a few leaves for decoration) in a blender until everything is nicely mixed.
- Add vegetable broth and tomato paste, mix really well and season with salt, pepper and honey.
- Garnish with a few leaves of parsley, serve and enjoy!