Carrot Pistachio Pesto With Bulgur And Chickpeas Recipes

CARROT-PISTACHIO PESTO WITH BULGUR AND CHICKPEAS

Carrot-Pistachio Pesto with Bulgur and Chickpeas image

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.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 397 g, Fat 19 g, Fiber 11 g, Protein 10 g, SaturatedFat 2 g, Sodium 377 g

3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO

3-Ingredient Roasted Carrots with Pistachio Pesto image

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Provided by Molly Baz

Categories Carrot Pistachio Basil Side Roast Sauce Spring 3-Ingredient Recipes Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 cup coarsely chopped roasted, salted pistachios, divided
2 cups (loosely packed) basil leaves, plus more for serving

Steps:

Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

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