Carrot Pesto
6 ingredients
1 steps
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
Directions
-
1Place 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.
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