Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot-Pistachio Pesto With Bulgur and Chickpeas Recipe
    Lost? Site Map

    Carrot-Pistachio Pesto With Bulgur and Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Sharon123's Note:

    It's easy to go green with herb-heavy pestos, but what about other colorful produce? This raw carrot and pistachio blend was an instant hit in the Whole Living test kitchen. You could also thin it with lemon juice and olive oil and use as a salad dressing.I added more lemon juice. From Whole Living magazine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1/2 cup cracked bulgur
    • 3/4 cup boiling water
    • coarse salt & freshly ground black pepper
    • 1 (15 ounce) can chickpeas, rinsed and drained
    • 1 scallion, thinly sliced
    • 1/4 cup dried fruit (such as currants, golden raisins, or chopped apricots)
    • 1/2 cup fresh mint leaves, torn if large
    • 2 medium carrots, peeled and chopped (1 cup)
    • 1/4 teaspoon chopped garlic (about 1 small clove)
    • 1/4 cup shelled pistachios, toasted
    • 1/4 cup extra-virgin olive oil
    • 1 lemon wedge


    1. 1
      Place bulgur in a heatproof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork. Stir in chickpeas, scallion, dried fruit, and mint.
    2. 2
      Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle in oil and process until combined. Season with salt and pepper.
    3. 3
      Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.

    Ratings & Reviews:

    • on March 04, 2013


      Absolutely wonderful! This dish is going to be one of my favs and it is going into my Best of 2013 cookbook. I love carrots, but DH is not fond of them -- News Flash! -- He loved this dish! What more can I say except that bulgur wheat is one of my new discoveries and I love it too. This makes a great side dish, but it could easily be a main course lunch dish all on it's own. Made for the Sun and Spice tag.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot-Pistachio Pesto With Bulgur and Chickpeas

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.2
    Calories from Fat 167
    Total Fat 18.5 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 380.4 mg
    Total Carbohydrate 51.9 g
    Dietary Fiber 10.9 g
    Sugars 2.2 g
    Protein 9.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes