Prep 15 mins
Cook 5 mins
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.
- 118.29 ml cracked bulgur
- 177.44 ml boiling water
- coarse salt & freshly ground black pepper
- 425.24 g can chickpeas, rinsed and drained
- 1 scallion, thinly sliced
- 59.14 ml dried fruit (such as currants, golden raisins, or chopped apricots)
- 118.29 ml fresh mint leaves, torn if large
- 2 medium carrots, peeled and chopped (1 cup)
- 1.23 ml chopped garlic (about 1 small clove)
- 59.14 ml shelled pistachios, toasted
- 59.14 ml extra-virgin olive oil
- 1 lemon wedge
- 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.
- 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.
- Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.
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.