Carrot-Pistachio Pesto With Bulgur And Chickpeas

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1/2 cup cracked bulgur

3/4 cup boiling water

Coarse salt and freshly ground pepper

1 (15-ounce) can chickpeas, rinsed and drained

1 scallion, thinly sliced

1/4 cup dried fruit, such as currants, golden raisins, or chopped apricots

1/2 cup fresh mint leaves, torn if large

2 medium carrots, peeled and chopped (1 cup)

1/4 teaspoon chopped garlic (about 1 small clove)

1/4 cup shelled pistachios, toasted

1/4 cup extra-virgin olive oil

1 lemon wedge

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