Food & Cooking Recipes Breakfast & Brunch Recipes Carrot-Pistachio Pesto with Bulgur and Chickpeas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients ½ cup cracked bulgur ¾ cup boiling water Coarse salt and freshly ground pepper 1 (15-ounce) can chickpeas, rinsed and drained 1 scallion, thinly sliced ¼ cup dried fruit, such as currants, golden raisins, or chopped apricots ½ cup fresh mint leaves, torn if large 2 medium carrots, peeled and chopped (1 cup) ¼ teaspoon chopped garlic (about 1 small clove) ¼ cup shelled pistachios, toasted ¼ cup extra-virgin olive oil 1 lemon wedge Directions 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. Rate it Print