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
  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.

No comments:

Post a Comment