Carrot, Herb and Pistachio Salad

4 cups carrots (grated on cone #2)

1 bunch mint, finely chopped

1 bunch dill, finely chopped

2 Tbs lemon juice

3 Tbs olive oil

1 Tbs pomegranate molasses

1/2 tsp sea salt

1/2 tsp black pepper

2 1/2 Tbs pistachios, roughly chopped