Kale Pesto Bulgur Salad Recipe

Bulgur, the irresistibly nutty, versatile grain, is a busy cook's dream—just soak overnight and it's ready to go. With fresh veggies and crunchy almonds, this recipe from Naturally Ella blogger Erin Alderson is ultrahealthy and utterly tasty.

Serves 4-6

Ingredients

• 1 1/2 cups bulgur
• 1 tsp. kosher salt, divided, plus more to taste
• 1 pint grape tomatoes, halved
• 1/2 pound green beans, trimmed and cut into bite-sized pieces
• 1/4 cup plus 3 Tbsp. sliced almonds, toasted, plus more for garnish
• 1 garlic clove
• 1 cup stemmed and thinly sliced lacinato kale (from about 1/2 bunch)
• 1/2 cup packed basil leaves
• 1/4 packed flat-leaf parsley
• 3 Tbsp. sliced almonds
• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice (from about 2 lemons)
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper

Directions
Total time: 20 minutes, plus soaking overnight

To make salad:

In a large bowl, soak bulgur and 1/2 tsp. salt in 3 cups water overnight. Drain, if needed. (Alternatively, bring 3 cups water to a boil, then pour over bulgur in a heatproof bowl, cover, and let sit 25 minutes. Drain and let cool to room temperature.)

To make pesto:

In a food processor fitted with a metal blade, pulse garlic until chopped. Add kale, basil, parsley, and 1/4 cup almonds and pulse again until finely chopped. Add oil, lemon juice, remaining 1/2 tsp. salt, and pepper and puree until smooth.

Transfer pesto to bowl with bulgur. Add tomatoes, green beans, and remaining 3 Tbsp. almonds and toss well to combine. Garnish with additional almonds and serve.