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Carrot-Pistachio Pesto With Bulgur and Chickpeas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.4612
Energy (kCal)2111.7263
Carbohydrates (g)270.9667
Total fats (g)87.507
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. 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. | 3. Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgur 1/2 cup cracked 239.4 53.108999999999995 8.603 0.9309999999999999
    water 3/4 cup boiling 0.0 0.0 0.0 0.0
    salt black pepper ground - - - -
    chickpea 1 can rinsed drained 1133.4333 188.7556 61.3793 18.1109
    scallion 1 sliced 32.0 7.34 1.83 0.19
    fruit 1/4 cup chopped 6.27 1.4883 0.2706 0.0429
    mint leaf 1/2 cup - - - -
    carrot 2 peeled chopped 50.02 11.6876 1.1346 0.2928
    garlic 1/4 teaspoon chopped 1.043 0.2314 0.0445 0.0035
    pistachio 1/4 cup shelled toasted 172.2 8.3548 6.1992 13.9359
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon wedge 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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