Carrots with Pine Nuts and Basil

Ingredients

• 2 tablespoons thin- basil leaves 
• 1 pound carrots grated peeled
• 1.3 teaspoons juice of lemon 
• 1.5 tablespoons olive oil 
• 0.3 cup pinenuts 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• pot

Directions

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.
2. Let cool.
3. In a large pot of boiling water, cook the carrots for just 30 seconds.
4. Drain the carrots, rinse with cold water, and drain thoroughly. Toss the carrots with the lemon juice, salt, oil, pine nuts, and basil.