Unexpectedly delicious bulgur with walnut pesto. I say “unexpectedly” because I really didn’t think it would turn out to be such a tasty first course. I was determined to eat bulgur but didn’t want to make a recipe I’ve done before. I wanted a new recipe and was craving something with walnuts. So many cravings, huh? Anyway… an attempt that ended up great. A tasty, simple to prepare, unusual dish to repeat again. So note down this super recipe.
Other ideas with bulgur that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bulgur with Walnut Pesto
- 1.25 cups bulgur
- 1 shallot (large or two small ones)
- 3.5 oz walnut kernels
- 2.8 oz Grana Padano PDO (or Parmesan)
- 0.35 oz parsley (weight net of waste)
- extra virgin olive oil
- salt
Tools
- 1 Food processor
- 1 Pot
- 1 Pan
Preparation of Bulgur with Walnut Pesto
Cook the bulgur following the package instructions.
Put half of the peeled and chopped shallot, parsley leaves, walnut kernels, cheese, a pinch of salt, and 2 tablespoons of oil in a food processor. Finely chop everything and set aside.
Finely chop the other half of the shallot and sauté it in a few tablespoons of oil in a large pan.
When the bulgur is cooked, drain it without letting it dry too much and transfer it directly into the pan with the sauté.
Give a quick stir, then add the prepared walnut pesto and stir again carefully to mix all the ingredients well. Let it season for a minute on the stove.
Serve the bulgur with walnut pesto on individual plates, garnishing with a few walnut pieces. It’s great both hot and at room temperature. Enjoy! Paola
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