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
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface