Carrot Pistachio Pesto with Bulgur and Chickpeas
Ingredients
- 1/2 cup cracked bulgur
- 3/4 cup boiling water
- Coarse salt and freshly ground 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
Instructions
Carrot-Pistachio Pesto with Bulgur and Chickpeas serves 4 original recipe by Martha Stewart.
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