Once everything is cooked toss it all into a blender or
food processor and pulse for a few seconds ensuring the texture remains nice and chunky.
Place the tomatoes, olive oil, garlic cloves, red pepper flakes, sea salt and basil into the large work bowl of your KitchenAid ® 11 - Cup
Food Processor and pulse on medium speed until ingredients are finely chopped.
Place celery, green onions, capers, fresh dill, optional dried apple, and 1 teaspoon lemon juice in bowl
of food processor and pulse until finely minced, scraping down sides of bowl as necessary.
COMBINE whole wheat flour, baking powder, baking soda, 1/4 tsp each salt and pepper, and remaining 1/2 cup all - purpose flour and 1/4 tsp thyme in
food processor and pulse together.
Begin creating the crust by combining the coconut flour, 1⁄2 cup pecan halves, fat (either pastured butter or virgin coconut oil), coconut sugar and salt
in food processor and pulse until combined and pecans are finely chopped.
Combine nuts, seeds, salt, pepper, and chili in the bowl of a
small food processor and pulse until everything is finely chopped (alternatively, you can do this old school with a mortar and pestle).
Transfer the pumpkin seeds to
a food processor and pulse into small pieces.
Place the pecans and almonds in
a food processor and pulse for about 30 seconds so that they are partially crushed.
Begin by placing the almonds in
the food processor and pulsing until they are nicely crushed.
Place all the ingredients for the Charamoula, except the vinegar and oil, in a blender or
food processor and pulse to coarsely chop.
Place the oats into
a food processor and pulse until they form a dusty flour, about 2 minutes.
Put the sunflower seeds in
a food processor and pulse to finely chop — do not overprocess or you'll end up with sunflower butter!
Add nuts to
a food processor and pulse until broken into small to medium pieces.
Add all sauce ingredients to
a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed.
Add all the ingredients for the crumble to
the food processor and pulse a few times until everything is broken down and well mixed, but still chunky.
Place all of your cookie ingredients (apart from the dark chocolate chips) in
a food processor and pulse until well combined.
Place all of the ingredients in
a food processor and pulse until crumbly.
Begin by placing the sunflower and pumpkin seeds in
the food processor and pulsing until they are nicely crushed.
Place chopped chocolate in
food processor and pulse until pea - size.
Make the cookie batter: Place 3/4 cup walnuts into the bowl of
a food processor and pulse until they are finely ground; remove them from the bowl and set aside.
Place almonds into
the food processor and pulse until a powder forms, but with chunks of almonds still present.
Combine cilantro, garlic, salt, pepper, red pepper flakes, lemon juice, and cumin to
food processor and pulse.