Bulgur with Fresh Herb and Nut Pesto

Here’s a delicious recipe for bulgur with fresh herb and nut pesto with an Italian twist.

Ingredients

• 200 g of bulgur
• 500 ml of vegetable broth
• 1 bunch of fresh herbs of choice (basil, parsley, mint, cilantro, etc.)
• 2 cloves of garlic
• 30 g of toasted nuts
• 50 g of grated Parmesan cheese
• Juice of 1 lemon
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Bring the vegetable broth to a boil and then pour in the bulgur. Reduce the heat and let cook according to the package directions (usually 10-15 minutes) until the bulgur has absorbed the liquid and is soft. If necessary, add more broth or hot water. Once cooked, turn off the heat and let it sit covered for a few minutes.

2. In the meantime, prepare the pesto. Wash and dry the herbs, then put them in a mixer with garlic, nuts, Parmesan, lemon juice, salt, pepper, and a generous drizzle of extra virgin olive oil. Blend everything until you get a creamy and homogeneous sauce. If it is too thick, you can add a bit more oil or water to reach the desired consistency.

3. Mix the pesto with the now cooked bulgur and fluff it with a fork to integrate everything well.

4. Serve the bulgur with fresh herb and nut pesto garnished with additional chopped or whole fresh herbs and, if you like, with additional chopped nut kernels on top for crunch and contrast.

Curiosity

Bulgur is a traditional ingredient of Middle Eastern cuisine and is often used as a base for salads, such as the famous tabbouleh, or as a side dish as an alternative to more common cereals. Combined with the intense and fresh taste of Italian pesto, it creates a unique dish that blends different culinary traditions. Its simplicity and versatility make it perfect both as a light main course and as a side dish.