Carrots with Pistachio Herb Butter

INGREDIENTS

1/2 cup

salted (roasted, shelled pistachios)

1/2 cup

lightly packed fresh parsley leaves

1/4 cup

lightly packed fresh mint leaves

4 tbsp

butter (softened)

1/2 cup

finely grated Parmigiano-Reggiano (or Parmesan cheese)

1 tsp

packed finely grated lime zest

1 tsp

Sriracha (or hot sauce of choice)

Kosher salt

3 lb

. carrots (peeled and cut into pieces about 2 inches long and 1/2 inch wide.)

2 tsp

fresh lime juice