Carrots With Pine Nuts and Basil

This side dish is from one of my Food and Wine cookbooks. I think it would be lovely with a beef or pork roast.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup pine nuts
• 6  carrots, peeled and grated
• 1 1⁄4 teaspoons lemon juice
• 1⁄4 teaspoon salt
• 1 1⁄2 tablespoons olive oil
• 2  tablespoons fresh basil, thinly sliced

Directions

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2. Allow to cool.
3. In a large pot of boiling salted water, cook the carrots for just 30 seconds.
4. Drain and rinse with cold water then drain again.
5. Toss the carrots with the lemon juice, salt, oil, pine nuts and the basil.