Best 4 Carrot Pistachio Pesto With Bulgur And Chickpeas Recipes
**Carrot Pistachio Pesto with Bulgur and Chickpeas: A Vibrant and Flavorful Vegan Dish**
Indulge in the symphony of flavors and textures with the Carrot Pistachio Pesto with Bulgur and Chickpeas. This delectable vegan dish is a delightful fusion of earthy bulgur, protein-rich chickpeas, and a vibrant carrot pistachio pesto. The zesty pesto, made with fresh carrots, aromatic basil, tangy lemon juice, and crunchy pistachios, adds a refreshing twist to the hearty bulgur and chickpeas. This recipe is not only a culinary delight but also a wholesome and nutritious meal, providing a perfect balance of carbohydrates, proteins, and essential vitamins. Additionally, the article features variations and alternative recipes, including a creamy avocado tahini sauce, a tangy tomato salsa, and a flavorful roasted vegetable medley, offering a versatile selection of accompaniments to complement the main dish.
CARROT-PISTACHIO PESTO WITH BULGUR AND CHICKPEAS
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
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
ROASTED CARROTS WITH PESTO
Steps:
- Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.
CARROT-PISTACHIO PESTO WITH BULGUR AND CHICKPEAS
It's easy to go green with herb-heavy pestos, but what about other colorful produce? 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.I added more lemon juice. From Whole Living magazine.
Provided by Sharon123
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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 398.3, Fat 18.6, SaturatedFat 2.5, Sodium 380.5, Carbohydrate 52, Fiber 10.9, Sugar 2.2, Protein 9.9
3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO
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
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.
Tips:
- Choose fresh, vibrant carrots for the best flavor in your pesto. Organic carrots are a great option if available.
- Toasting the pistachios intensifies their flavor and makes them even more delicious in the pesto.
- Use a food processor to quickly and easily make the pesto. Just be sure to pulse it until it reaches your desired consistency.
- If you don't have a food processor, you can chop the ingredients for the pesto by hand. Just be sure to chop them very finely so that the pesto is smooth.
- The bulgur and chickpeas provide a hearty base for the carrot pistachio pesto. You can also use other grains, such as quinoa or brown rice, if you prefer.
- Serve the carrot pistachio pesto with bulgur and chickpeas as a main course or side dish. It's also a great addition to salads, sandwiches, and wraps.
Conclusion:
Carrot pistachio pesto with bulgur and chickpeas is a delicious and healthy meal that's perfect for any occasion. It's easy to make and packed with flavor. The carrot pistachio pesto is a great way to use up leftover carrots, and the bulgur and chickpeas provide a hearty and satisfying base. This dish is sure to become a favorite in your household.
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