Recipe courtesy of:
Fatfree Vegan Kitchen

1 cup fine bulgur (cracked wheat)
1 1/2 cups fat-free vegetable broth or water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
salt, to taste
1 large or 2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 tbsp. olive oil (optional)

Bring the vegetable broth to a boil and add the bulgur. Remove from the heat and cover. Let it stand about 20 minutes until wheat is tender and water is absorbed.

Place the walnuts into the food processor and puree. And the basil, garlic, and half of the lemon juice, and process until a coarse paste is formed. Add salt to taste.

Combine the bulgur with the pesto, tomatoes, and cucumber, and toss well. Season to taste with the remaining lemon juice and olive oil (if desired). Serve at room temperature or chilled, garnished with additional basil.

This can very easily be made into a main dish salad by adding chickpeas or white beans to the bulgur. Serve with a green salad for a terrific light meal.

Makes 4 servings. Each serving (including olive oil) contains 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.

Without olive oil, each serving contains 166 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2006/09/basil-and-bulgar-salad-aka-pesto.html