- 1/2 cup whole blanched almonds
- 1/4 cup olive oil
- 1/4 teaspoon white wine vinegar
- Pinch of sugar
- Kosher salt
- 1/2 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon coriander seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 4 small carrots, scrubbed, 2 thinly sliced lengthwise, 2 thinly sliced crosswise
- 2 tablespoons olive oil
- 12 small carrots, scrubbed
- 2 garlic cloves, crushed
- 1 tablespoon unsalted butter
- Kosher salt, freshly ground pepper
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon fresh mint leaves
- 2 teaspoons toasted sesame seeds
- Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
- Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
- Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
- Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.