Yellow Tart with Green Pesto - Healthy Recipes 2013

Servings: 4
  1. Boil the basmati rice in salted water, then drain and season with lemon oil, in which has been dissolved the saffron, lemon zest and finely chopped chilli.
  2. Fill the oven molds with the rice, previously oiled, and bake at 200 degrees for 5 minutes.
  3. Meanwhile, blanch the celery leaves, parsley and mint, then drain and cool them in ice water to keep the color on.
  4. Prepare a pesto by blending in a mixer the green leaves with almonds and lemon oil and season with salt and pepper.
  5. Serve the rice cake just taken out of the oven on a bed of green pesto, kept cool until time of serving, then finish with a drizzle of raw lemon oil.