Sunday, April 3, 2016

Carrot-Pistachio Pesto w/ Bulgar & Chickpeas

Serves 4
  • 1/2 cup cracked bulgur
  • 3/4 cup boiling water
  • coarse salt and freshly ground pepper
  • 1 15-oz 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 (about 1 cup)
  • 1/4 tsp chopped garlic (about 1 small clove)
  • 1/4 cup shelled pistachios, toasted
  • 1/4 cup extra-virgin olive oil
  • 1 lemon wedge
Directions
  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 mintues.  Fluff with fork.  Stir in chickpeas, scallions, dried fruit and mint.
  2. Meanwhile, pulse carrots, garlic, pistachios in a food processor until coarsely chopped.  Drizzle oil nd process until combined.  Season with salt and pepper. 
  3. Stir pesto into bulgur mixture.  Squeeze with lemon and adjust seasoning, if necessary.

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