Zesty Vegan Pesto Tabbouleh | VegNews

Ingredients

• 1 pint cherry or grape tomatoes
• 3 tablespoons olive oil, divided
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 1 cup coarse bulgur
• 3 cups water
• 1½ cups fresh basil, finely minced
• 1½ cups fresh parsley, finely minced
• 2 scallions, thinly sliced
• ¼ cup sun-dried tomatoes, julienned
• ¼ cup toasted pine nuts
• 2 tablespoons lemon juice