Carrot Top Pesto and Baked Rice Casserole

Wonder what to do with carrot tops? Turns out they make a great pesto, which puts a fun twist on rice casserole .

The post appeared first on Fullbellyfarm.com as was adapted here.

Ingredients

• Carrot tops from 1 bunch of small organic carrots (save carrots for soup), washed and roughly chopped
• ¼ cup walnuts, toasted and cooled
• 1 clove garlic, peeled, roughly chopped
• 1 Tablespoon lemon juice
• ¼ tsp. salt
• 3 Tablespoons olive oil

Baked Rice Casserole
• 1 ½ cups cooked rice (white or brown)
• 1 cup nut milk
• 1 egg, well beaten
• ½ onion, finely chopped
• ½ cup carrot top pesto (above)
• Melting cheese, e.g., 3 oz. goat cheese, diced plus 2 Tablespoons shredded parmesan; or ½ cup shredded Swiss or Fontina

Directions

For the pesto: In a food processor, add carrot tops, walnuts, garlic, lemon juice, and salt. With motor running, add olive oil in a steady stream. Puree until blended, scraping down sides of bowl as needed. Season to taste with more salt and a little ground black pepper. Makes about ¾ cup pesto.

For the Rice Casserole: Preheat oven to 350°F. Grease a 1 ½ qt. baking dish (spray with olive oil or lightly butter). In a medium bowl, combine all ingredients. Pour mixture into prepared baking dish and bake uncovered for 40 minutes, until set and light golden.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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