Carrots with spicy caper and anchovy pesto

Ingredients for 4 people:

4 medium sized carrots

3 anchovy fillets

4 basil leaves

1 tablespoon pickled capers

1 lemon

5 tablespoon olive oil

Salt, pepper

Wash and peel the carrots. Cut into thin strips with the aid of a peeler and collect them in a bowl. Create an emulsion with the oil, a little salt, pepper and the juice of half a lemon, and pour over the carrots. Mix and marinate for about 15 minutes. Meanwhile, chop with a knife, the capers, basil and anchovies creating a sort of pesto. Drain the carrots and season with the pesto.