Carrots with Pine Nuts and Basil

Ingredients

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

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...

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