Carrot Pesto

1. 1

   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.

No nutritional information available.

No additional tips available.