Carrot & Pine Nut Relish Recipe
This is a cross between a relish and a salad. The balsamic vinegar gives it a mellowed, only slightly-sharp taste. Dead easy to make. It's nice to serve in small scoops on the side of a plate, treating it almost as you would a salsa or condiment.
- Toast the pine nuts for 3 to 4 minutes in a skillet over medium heat. Don't add any oil. Stir frequently; you don't want to brown them; just wake up the oils in them. Remove from heat, let cool.
- Meanwhile, wash, peel and grate the carrots.
- Mix the pine nuts in with the grated carrots, drizzle to taste with the balsamic vinegar, and let the flavours marry in a covered bowl for an hour or two in the fridge before serving.
Should serve 4 people, or perhaps 6 depending on how large you make the dollops. This recipe is easily reduced or increased in quantity. Optional: toss in some dried cranberries, or raisins, or other small pieces of dried fruit.
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