Best 3 Carrot Pistachio Pesto With Bulgur And Chickpeas Recipes
Carrot pistachio pesto with bulgur and chickpeas is a delightful fusion of flavors and textures. This vibrant dish offers a unique twist on traditional pesto, using roasted carrots and pistachios to create a nutty, earthy sauce. Combined with the hearty bulgur and protein-rich chickpeas, this vegan-friendly recipe is not only delicious but also packed with essential nutrients. Get ready to take your taste buds on an unforgettable journey as we explore the vibrant layers of this delectable dish.
Here are our top 3 tried and tested recipes!
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
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.
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
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Toast the pistachios in a dry skillet over medium heat until fragrant, about 2-3 minutes. This will enhance their flavor and make them more crispy.
- Reserve some of the carrot greens for garnish. They add a nice pop of color and flavor to the dish.
- If you don't have a food processor, you can chop the carrots, pistachios, and herbs by hand. However, a food processor will make the process much easier and faster.
- Taste the pesto before serving and adjust the seasonings as needed. You may want to add more lemon juice, salt, or pepper.
Conclusion:
Carrot pistachio pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, salads, sandwiches, and more. The combination of carrots, pistachios, and herbs creates a unique flavor that is both sweet and savory. This recipe is also a great way to sneak some extra vegetables into your diet. The bulgur and chickpeas add a boost of protein and fiber, making this dish a complete and satisfying meal.
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