Pulse until vegetables are all chopped very small (you don't want a puree).
Place all ingredients in food processor, and
pulse until vegetables are chopped and salsa is smooth.
Not exact matches
Transfer the roasted
vegetables to the bowl of a food processor fitted with a metal blade and
pulse until finely chopped.
In this step you can
pulse the soup for a thicker consistency, remove 1/4 of the
vegetables and add it in later for chunks, or blend the soup for about 1 minute
until it is smooth.
When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and
pulse until smooth, adding
vegetable broth, one laddle at a time,
until you like the consistency.
Transfer the
vegetables to the bowl of a food processor, add the cilantro and
pulse until finely chopped.
Pulse until you have a
vegetable smoothie.
Place all ingredients, except
vegetable stock in a food processor or blender and
pulse until smooth, adding a little bit of
vegetable stock to get the right consistency.
Pulse again another 7 - 10 times
until it is thoroughly mixed and sticking together but you can still see small pieces of
vegetables (don't overmix).
Add onion, carrots and garlic to food processor bowl;
pulse vegetables until finely chopped.
Using a blender or an immersion blender,
pulse until the mixture is a texture you enjoy — I like a little chunky
vegetable matter left, but some people like this really smooth.
Place the strained
vegetables into a blender; add 1/2 the strained liquid and
pulse on low, gradually adding more liquid
until the mixture becomes a smooth sauce consistency.
Discard the garlic skins and in a food processor
pulse garlic and
vegetables until coarsely pureed.
After you wash all the
vegetables you just
pulse them in the food processor a few times
until they are small pieces.
Combine sliced roasted pepper, chipotle peppers, adobo sauce, garlic,
vegetable oil, sugar, and salt in a food processor and
pulse until a sauce forms.
Add the olives and
pulse on and off quickly, 2 or 3 times more, or
until the
vegetables are finely chopped (approximately 1 / 4 - inch pieces).
In the same processor combine chopped celery, onions, garlic, parsley, and dill and
pulse a few times
until vegetables are blended to a small dice.
Add diced, frozen butter and
vegetable shortening and
pulse several times
until mixture resemble course meal.
Put the roasted
vegetables in a food processor and
pulse until finely chopped but not smooth.
Add the chicken and cooked
vegetables to a blender or food processor and
pulse until smooth, adding the cooking liquid from the
vegetables until you reach the desired consistency.
I used a food processor by
pulsing the
vegetables a few times
until it resembles a relish like consistency.
Add the meat and
vegetable mix to a food processor and
pulse until you have a sauce - like consistency.
While the broth and
vegetables are cooking, cut up the cauliflower and
pulse several times in a food processor
until it resembles grains of rice.
Add the olives and
pulse on and off quickly, 2 or 3 times more, or
until the
vegetables are finely chopped (approximately 1 / 4 - inch pieces).