Adapted from Food and Wine, recipe from

Slender strips of sweet carrot take a brief dip in boiling water and then join rich toasted pine nuts and refreshing basil in an ideal combination. Grate the carrots in a food processor or by hand, whichever seems easier.

1/4 cup pine nuts
6 carrots (about 1 pound), peeled and grated
1 1/4 teaspoon lemon juice
1/4 teaspoon salt
1 1/2 tablespoon olive oil
2 tablespoon thin-sliced 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 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 and serve.