Carrots with Pine Nuts and Basil

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Carrots with Pine Nuts and Basil

 

1/4 cup pine nuts

1 pound carrots, peeled and grated

1 1/4 teaspoons lemon juice

1/4 teaspoon salt

1 1/2 tablespoons olive oil

2 tablespoons thinly sliced fresh basil leaves

 

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

degrees F 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.

 

Yield: 4 servings (Serving size: 4 servings)

 

 

 

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