Carrot-Pistachio Pesto With Bulgur and Chickpeas

• 12 cup cracked bulgur
• 34 cup boiling water
• coarse salt & freshly ground black pepper
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 scallion, thinly sliced
• 14 cup dried fruit (such as currants, golden raisins, or chopped apricots)
• 12 cup fresh mint leaves, torn if large
• 2 medium carrots, peeled and chopped (1 cup)
• 14 teaspoon chopped garlic (about 1 small clove)
• 14 cup shelled pistachios, toasted
• 14 cup extra-virgin olive oil
• 1 lemon wedge

1. Place bulgur in a heatproof bowl and add boiling water.
2. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes.
3. Fluff with a fork.
4. Stir in chickpeas, scallion, dried fruit, and mint.
5. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped.
6. Drizzle in oil and process until combined.
7. Season with salt and pepper.
8. Stir pesto into bulgur mixture.
9. Squeeze with lemon and adjust seasoning, if necessary.

cracked bulgur, boiling water, salt, chickpeas, scallion, golden raisins, mint, carrots, garlic, pistachios, extravirgin olive oil, lemon

Taken from www.food.com/recipe/carrot-pistachio-pesto-with-bulgur-and-chickpeas-478056 (may not work)