Carrots with pine nuts and basil

Carrots strengthen the retina of the eye. Use a young carrot!

Ingredients

• Pine Nuts - 1/4 Cup
• Carrots - 450 Grams
• Lemon Juice - 1.25 Teaspoons
• Salt - 1/4 Teaspoon
• Olive oil - 1.5 Teaspoons
• Green basil - 2 Tbsp spoons
• Ground black pepper - 1 pinch

Directions

1. Saute the nuts for about 5 minutes, remove from heat.
2. Dip the grated carrot in boiling water for 30 seconds, then take it out and rinse it under cold water.
3. In a deep bowl, stir together the carrots, pine nuts, lemon juice, salt, olive oil and chopped basil leaves.
4. Pepper the finished dish and serve.