Carrot Pistachio Pesto with Bulgur and Chickpeas
Elevate your weeknight dinners with this vibrant Carrot Pistachio Pesto with Bulgur and Chickpeas, a nutrient-packed dish bursting with flavor and texture. This recipe combines the natural sweetness of roasted carrots with the nutty richness of pistachios, brightened with fresh parsley and zesty lemon juice, forming a creamy pesto that's as unique as it is delicious. Tossed with fluffy bulgur and protein-rich chickpeas, this dish is a wholesome, plant-based powerhouse that's perfect for meal prep or a quick, satisfying meal. With optional red pepper flakes for heat and Parmesan for creaminess, you can customize this recipe to suit your palate. Serve it warm, chilled, or at room temperature; it's a versatile delight that's sure to impress!
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Recipe Information
Ingredients
- 3 medium Carrots
- 0.5 cup Shelled pistachios
- 0.5 cup Fresh parsley
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic
- 0.25 cup Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Bulgur
- 2 cups Water or vegetable broth
- 1.5 cups Cooked chickpeas
- 0.5 teaspoon Red pepper flakes (optional)
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Peel the carrots, chop them into small chunks, and spread them on a baking sheet.
Drizzle the carrots with a tablespoon of olive oil and a pinch of salt, then roast for 15-20 minutes or until tender and slightly caramelized. Let cool slightly.
In the meantime, prepare the bulgur. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Stir in the bulgur, cover, and reduce the heat to low. Cook for 12-15 minutes or until the liquid is absorbed. Fluff the bulgur with a fork and set aside.
To make the carrot-pistachio pesto, combine the roasted carrots, pistachios, parsley, lemon juice, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked bulgur and chickpeas. Add the carrot-pistachio pesto and mix well until everything is evenly coated.
If desired, sprinkle red pepper flakes for a spicy kick and/or grated Parmesan cheese for extra richness.
Serve warm, at room temperature, or chilled. Enjoy as a main dish or a side!
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 31.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
