Carrots with Pine Nuts and Basil

Slender strips of sweet carrot take a brief dip in boiling water and then join rich toasted pine nuts and refreshing basil in an ideal combination. Grate the carrots in a food processor or by hand, whichever seems easier.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

Related Video

More Videos
Does it Hack? - Peeling Garlic

Ingredients

  • 1/4 cup pine nuts
  • 6 carrots (about 1 pound), peeled and grated
  • 1 1/4 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons thin-sliced basil leaves

How to make this recipe

  1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes. Let cool.

  2. In a large pot of boiling water, cook the carrots for just 30 seconds. Drain the carrots, rinse with cold water, and drain thoroughly. Toss the carrots with the lemon juice, salt, oil, pine nuts, and basil.

Published February 2012





477007 recipes/carrots-with-pine-nuts-and-basil 2013-12-06T23:15:40+00:00 Quick From Scratch Italian spring|summer|dinner-party|italian|appetizers-starters|side-dishes|4|fast|vegetarian february-2012,carrots with pine nuts,quick from scratch italian,carrot salad,basil dressing,antipasto recipe recipes,carrots-with-pine-nuts-and-basil 477007
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement