Carrots with Pine Nuts and Basil

Carrots with Pine Nuts and Basil
Photo by © Melanie Acevedo


  • ¼ cup pine nuts
  • 1 ½ tablespoons olive oil
  • 1 ¼ teaspoons lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons thin-sliced basil leaves
  • 6 carrots (about 1 pound), peeled and grated

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...

View full recipe at My Recipes


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