Carrot-Pistachio Pesto With Bulgur and Chickpeas
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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