PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
BULGUR-AND-CHICKPEA SALAD
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.
Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 12 g, Protein 12 g, SaturatedFat 4 g
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
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
BULGUR/CHICKPEA SALAD WITH PISTACHIO PESTO
Number Of Ingredients 16
Steps:
- To cook the bulgur, bring the water to a boil in a medium-sized pot. Add bulgur and salt. Cover, lower the flame and cook for 15 to 20 minutes. Transfer to a bowl and fluff with a fork. Set aside to cool. Prepare the pesto while bulgur is cooking. Place the ingredients in a food processor and process until smooth. This pesto is made thicker than your usual pesto. When storing the extra, put the pesto in a glass jar and pour some olive oil on top to cover. Yummy with pasta (my personal favorite is adding to orzo salad) and on toast, too. Sprinkle ume vinegar on cooked bulgur. Add pistachio pesto and mix well. Fold in the cooked chickpeas, carrots and red radishes. Adjust seasoning with salt and pepper as necessary. This salad is also great with quinoa used in place of bulgur. I love it with arugula!
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PISTACHIO PESTO PASTA SALAD - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (3)Estimated Reading Time 4 minsServings 6-8Total Time 30 mins
- Cook pasta in a large stockpot of generously-salted water al dente, according to package instructions. Drain the pasta in a strainer, then rinse with cold water until it is completely chilled.
- Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl. Toss until evenly combined.
PISTACHIO PESTO - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (13)Estimated Reading Time 5 minsServings 1.5Total Time 5 mins
- In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
- With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
- Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
CHICKPEA AND BULGUR SALAD WITH CARROT PISTACHIO PESTO
From thespicedlife.com
Estimated Reading Time 5 mins
- The second time I made this dish I used all bulgur and therefore used no onions, so that part is up to you. But if you are using farro, cook it according to the directions, but with chopped onions. Drain and set aside.
- Place the bulgur in a large, heat-proof bowl. Pour the boiling water over and place a heavy dish on it. Leave for 30 minutes.
- You can deal with the garlic one of 3 ways: if raw does not bother your stomach, just add the garlic to the processor. it bothers my stomach, so the first time I toasted the garlic with the pistachios:
QUINOA AND PISTACHIO SALAD WITH MOROCCAN PESTO RECIPE
From myrecipes.com
- Cut red bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and chop.
- Place quinoa, broth, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
- Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinkle with nuts.
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