Put 500 ml of water in the jug, add salt and place the basket with the carrots cut into rounds, cook: 15 mins. 100°C speed 1.
Drain and place the carrots, parmesan, cashews and rosemary in the empty jug, mince: 10 secs. speed 7.
Gather at the bottom with the help of a spatula and add oil, emulsify: 30 secs. speed 5.
At this point season the pasta with the pesto obtained and serve... Enjoy your meal!
Alternatively, the pesto can be stored in the freezer in an airtight
container for a few months.