10 brussels sprouts, shredded 2 tablespoons fresh squeezed lemon juice 1 cup hazelnuts 1 1/2 cup firmly packed fresh

parsley or basil, or a mix of both 1 cup cold pressed extra virgin olive oil 1 clove garlic, peeled 1/2 teaspoon paprika Sea salt and fresh pepper, to taste Shredded brussles sprouts: remove any yellow or damaged outer leaves. Rinse spro uts and cut off stem ends. Shred the brussels sprouts using a food processor or thinly slice each sprout using a mandoline or by hand with a knife. Place shre dded brussels sprouts in a bowl and toss with lemon juice. Set aside. Hazelnut Pesto: Place the remaining ingredients in a food processor or blender; blend and while the food processor/blender is running, pour olive oil in a slow steady stream. Continue blending until pesto mixture is thick and creamy. Mix the hazelnut pesto with the shredded brussels sprouts and serve. Serves 2