- 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
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.
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.