Method
Submitted by a CSA member who 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".
- 1
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.
- 2
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.
From the farm's kitchen
View the original recipe