Carrot Top Pesto and Baked Rice Casserole
Carrot tops from 1 bunch FBF small organic carrots (save carrots for soup), washed and roughly chopped
1⁄4 cup walnuts, toasted and cooled
1 clove garlic, peeled, roughly chopped
1 Tablespoon lemon juice 1⁄4 tsp. salt 3 Tablespoons olive oil
1 1⁄2 cups cooked rice (white or brown)
1 cup milk 1 egg, well beaten 1⁄2 onion, finely chopped 1⁄2 cup carrot top pesto
(above) Some cheese, e.g., 3 oz.
goat cheese, diced plus 2 Tablespoons shredded parmesan; or 1⁄2 cup shredded Swiss or Fontina
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 3⁄4 cup pesto.
Casserole: Preheat oven to 350°F. Grease a 1-1⁄2 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.