349 pulse recipes

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

Pepper salad is a blender coleslaw with cabbage, carrot, and chili peppers pulse-chopped with water, drained, and dressed with mayonnaise. A quick, diabetic-friendly, 10-minute side dish.

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.

Dense, fudgy brownies with melted chocolate and cocoa in the batter plus mini chocolate chips throughout. Made with just one egg and canola oil for an intensely chocolatey, chewy center.

This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.