Carrot Pesto - cooking recipe

Ingredients

1/2 cup cashews, toasted and chopped
1/2 lb carrots, peeled and grated
1 None orange, 1/3 zested then juiced
12-14 sprigs thyme, leaves removed
1/2 cup olive oil
3 oz Parmesan cheese, grated

Preparation

Place the cashews, carrots, 7-8 tbsp orange juice, thyme and oil in a food processor and pulse to a coarse consistency. Add the orange zest and Parmesan and pulse briefly. Season then transfer to 2 x 10 oz sterilized glass jars and cover with a layer of olive oil on top. Seal and store in a cool dark place.