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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (peeled and halved lengthwise)
- 4 shallots (large, peeled and halved through root end)
- 2 Tbsp. unsalted butter (melted)
- 2 Tbsp. pine nuts (toasted and coarsely chopped)
- 3/4 cup cilantro leaves (fresh)
- 2 Tbsp. lemon juice
- 4 garlic (gloves, minced)
- 1 serrano chile (stemmed, seeded, and minced)
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/4 cup extra virgin olive oil
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