Pine Nut Carrot Slaw
1 pound fresh carrots, peeled and ends trimmed
5 cloves roasted garlic, chopped
1/4 cup orange juice
Juice of half lime
zest from one lime and one orange
2 tablespoons extra virgin olive oil
2 tablespoons pine nuts
1/4 cup fresh basil, torn
1 teaspoon salt and pepper to taste
Shred the carrots and place into a medium bowl. Add the garlic, orange and lime juice, zest and olive oil; toss, and set aside at room temperature.
Heat a dry skillet to medium, add the pine nuts, and toast them, shaking the pan constantly, until fragrant and lightly browned. Add them to the carrots and toss. Add basil, toss, and season to taste with salt and pepper. Serve immediately.
Picture by Isy Ochoa