Preheat your oven to 180 degrees Celsius (360 F).
Top, tail and peel the carrots roughly chop and place on a roasting tray
Roast the carrots in the preheated oven for 10 minutes
Add the garlic cloves (in skin) to the tray and roast for a further 5 minutes
Add the cashew nuts and roast for a further 5 minutes
Remove from the oven and let the garlic, cashews and carrots cool.
Pop the roasted garlic out of their skins. Place all the ingredients in a food processor
Pulse until the pesto is finely chopped. (You don't want it to be a puree, it's nicer with a little texture).
Season with salt and pepper
Optional (A squeeze of lemon can really enhance the flavour of the carrot pesto).