41 Food Processor Recipes That Pretty Much Make Themselves

You simply toss everything into your food processor, pulse and serve. Dinner doesn’t get easier than this.

Food processors also happen to be handy for baking projects, like the dough for these cookie-flavored cookies. It comes together in, like, 3 minutes.

Before you run out to the grocery to buy premade cauliflower rice at a 600 percent markup, know that you could make your own in 20 minutes flat (and for much cheaper).

You’re just four ingredients away from these two-bite treasures. Switch up the decorative sprinkles with the seasons for a year-round winner.

A pie so pretty we almost can’t take a slice. (We jest.) That’s thanks to the addition of freeze-dried strawberries in the crust, which get pulsed into a fine powder in the food processor.

Or you can use that homemade strawberry powder to make this nostalgic ice-cream topping. It takes ten minutes to make, but you’ll be thinking about it for days.

This pie has a secret: The crust is laced with peanuts for a salty-sweet addition that balances out all that filling.

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The one-and-done chimichurri dipping sauce might be the easiest homemade condiment ever. It’s versatile too, so you should probably make extra.

The base for this cheese sauce is blended with chiles for a next-level comfort food with a real kick.

If we can’t get Antoni to dice the aromatics for us, our food processor is the next best thing.

You could go with store-bought, but we bet you won’t find avocado hummus at your supermarket.

Both the filling and the crust are whipped up in the food processor, so you hardly have to lift a finger to make the entire thing.

Once you try this quick, savory romesco sauce, you might never go back to bottled ranch dressing.

Speaking of dressing, this homemade green goddess sauce is double-dip-worthy.

A sweet and savory ten-minute snack? Yes, please. The most difficult thing you’ll have to do is decide what to dip in it.

The sauce alone is worth bringing out your food processor. It’s the ideal balance of creamy, sweet, spicy and sour, so you’ll want to eat it with everything.

For the most uniform cookie crumbs, pulse them in your food processor instead of crushing them by hand. Don’t put it away, though: You’ll need it for the filling too.

What can we say? We love hummus in all its flavorful forms.

Make this once and you’ll never regret buying that appliance again.

So you made cauliflower rice. Don’t stop there! Turn it into a low-carb pizza crust by adding eggs and a generous amount of Parmesan cheese.

No fussy water baths here. The press-in crust and cream cheese filling are just as good as any bakery cheesecake, and the whole thing requires just ten ingredients.

We added cinnamon to this graham cracker crust, so everyone will wonder What makes this so damn good? before going back for seconds.

There are seven grams of protein per serving, so you can feel good about eating almost the entire bowl.

This sauce is so rich, creamy and smooth, you’ll barely believe it’s actually pretty virtuous.

Everyone at the table will think you pulled out all the stops. You don’t have to tell them that it took you 45 minutes from start to finish.

Bye, store-bought marinade. We’re trading you in for this tangy, sweet concoction that’s impressive and easy.

If a cheesecake and a key lime pie had a very delicious baby, this would be it.

We love a classic red sauce, but sometimes we need a change of pace. Enter this elevated pasta, which is rustic but fancy at the same time.

Keto or not, no one can resist this creamy green sauce. (Psst: It’s vegan too!)

Want to impress your dinner guests? Make this adorable number. (It’s easier than it appears.)

Your food processor will make quick work of the graham cracker crust. In fact, the whole thing comes together in 40 minutes—the fastest pastry we’ve ever made.

We’re stocking our entire refrigerator with jars of this stuff for chicken, salads, grain bowls, whatever.

Not today, pepperoni, not today. We’re going rogue this pizza night.

For the smoothest, most convincing “cheese” sauce, puree the squash in your food processor. (Oh, you didn’t realize this was squash? We’re sneaky like that.)

Traditionally, pesto is made with a mortar and pestle, but who has time for that?

If your food processor has a grating attachment, it will spare you tons of time grating the zucchini for this bread.

Or if you’re not a zucchini fan, you can do the same thing with this parsnip version.

Real talk: We’d eat almost anything if it came with a spicy peanut sauce. Good thing this dish takes just 25 minutes to make.

Even if you don’t own a stand mixer, you can make this gorgeous cake.

Blend together tahini, bell peppers, kimchi and a Korean chili paste called gochujang, and you’ll end up with something magical.

We’ll be topping all our side dishes with this spicy-salty pesto, now and forever.