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Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 14 cup pine nuts
- 6 carrots, peeled and grated
- 1 14 teaspoons lemon juice
- 14 teaspoon salt
- 1 12 tablespoons olive oil
- 2 tablespoons fresh basil, thinly sliced
Method
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
- Allow to cool.
- In a large pot of boiling salted water, cook the carrots for just 30 seconds.
- Drain and rinse with cold water then drain again.
- Toss the carrots with the lemon juice, salt, oil, pine nuts and the basil.
