PESTO TABOULEH (ITALY-MIDDLE EAST) Put 1 cup bulghur wheat in a bowl, pour 1 cup boiling water over, and stir to mix; let stand for 30 minutes, then fluff up with a fork and set aside to cool. In the Cuisiniart bowl, combine two cups (or more) fresh basil leaves, 1 bunch parsley, 1 teaspoon salt, two large garlic cloves and 2 tablespoons pine nuts. Process (steel blade) until it's all chopped fine, then add 2 tablespoons quality olive oil and the juice of 1/2 lime and 1/2 lemon, and process until it's almost a paste. Mix the vegetables and the bulghur together, taste for seasoning, and refrigerate until dinner time.
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