Carrot Top Pesto and Baked Rice Casserole

This recipe was submitted by one of our members. She says, “When The Box gave us lovely bunches of little carrots with tender tops, we invented a way to enjoy everything. After enjoying bowls of smooth carrot soup with a dollop of carrot top pesto, we used the rest of the pesto for this variation on the beloved ‘green 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.


meal or course
brunch, buffet, dinner, lunch, side