Prep & Assembly
Pulse
Run a processor in short bursts for controlled, even chopping
Pulsing runs a food processor in short on-off bursts rather than a continuous run, giving precise control over texture so you chop rather than purée. It's perfect for salsas, pestos, and pie dough. Stop while it's still a little uneven and pulse again — it's easy to overshoot into mush.
Pulsing runs a food processor in short on-off bursts instead of a continuous run, giving precise control so you chop rather than puree. It's perfect for salsas, pestos, and pie dough. Stop while it's still a little uneven and pulse again — it's easy to overshoot into mush.
- Difficulty
- Easy
How to do it
- 1
Add ingredients to the processor bowl.
- 2
Run short one-second bursts, releasing between.
- 3
Check the texture and scrape down the sides.
- 4
Pulse a few more times only until it's where you want it.
Common uses
Tips & pitfalls
- Pulse, don't run, for pie dough — it keeps butter in flecks.
- Stopping a touch early beats overshooting into a paste.
- Even-sized pieces going in give an even chop coming out.
Good to know
- Tool
- Food processor
- Best for
- Salsa, pesto, pie dough, breadcrumbs
- Cue
- Chopped, not pureed; texture stays
Also called
pulse blend
