Roast the cashew nuts in a pan without fat, take them out immediately and let them cool
Peel carrots. Grate carrots and Parmesan separately. Wash the orange hot, grate dry and grate 1/3 of the peel. Squeeze the orange and measure 7-8 tablespoons of juice. Pluck the thyme leaves from the stalks
Chop the cashews in the blender. Add carrots, orange juice, oil and thyme leaves and mix until a coarse, creamy consistency is obtained. Add parmesan and orange zest and mix in briefly. Season to taste with salt and pepper
Place the pesto in 2 clean glasses and cover with a thin layer of olive oil for storage. Close well, store in a cool and dark place
Waiting time approx. 10 minutes