Wash the limes with hot water and dry them. Rub the peel of the limes and then squeeze the juice out of both. Clean, wash, peel and halve the carrots lengthways.
Then sauté the carrots in a saucepan in a tablespoon of olive oil, add the lime juice, maple syrup and a little salt and sauté the vegetables until just about done. Transfer the finished carrots into a bowl and let cool down a little.
Wash the basil, shake dry, pluck the leaves and then finely chop. Save some stems for garnish.
Then add the basil together with the lime zest to the lukewarm carrots and season again with salt and pepper. Finally, fold in the rest of the olive oil.
Roast the pine nuts in a pan without fat until light brown and spread over the carrots with the basil leaves.
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