Wash the carrots thoroughly, sort them and spin dry in a salad spinner, then roughly chop. Roast the pine nuts in a non-oiled pan until golden.
Put all ingredients in a tall container, e.g., in a blender jar and finely chop with a hand blender. Season again with salt and pepper. Then pour everything into a glass, close it and store in a cool place.
The pesto will keep in the refrigerator for at least 4 - 6 weeks. You get about 400g of pesto from the ingredients.