This is a fresh, rustic relish, that is somewhat like 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.