INGREDIENTS:

• ¼ C. shelled pistachios
• ¾ tsp. coriander seeds
• ½ garlic clove finely chopped
• 3 TBL. lemon juices
• ¼ tsp crushed red pepper flakes
• 1/3 C. olive oil
• 1 lb. carrots, cleaned and coarsely grated
• 1/3 C. cilantro leaves

DIRECTIONS

• Preheat oven to 350°.
• Spread the pistachios on a baking sheet and toast for 6-8 minutes until you can smell the nuts.
  Let cool and coarsely chop.
• Toast the coriander seeds in a small dry skillet, tossing often until fragrant (about 1 minute).
  Let cool and very coarsely grind with a mortar and pestle or put in a small ziplock bag and crush.
• Whisk garlic, lemon juice, red pepper and coriander in a bowl, then whisk in the oil.
• Season with kosher salt.
• Add the carrots and let sit for at least 30 minutes.
• 1 lb. carrots, cleaned and coarsely grated
• 1/3 C. cilantro leaves