Anyone love their food processor as much as I do? About six years ago, I asked for one for my birthday. Although my now-husband (then boyfriend) kept asking if I was sure I wanted one (He didn’t want to be that guy who buys you a vacuum), I am nerdy like that and desperately wanted one. I was pleased as punch to receive such a useful and domestic gift.
Although you may question your need for another kitchen gadget, the classic food processor makes certain recipes so simple that it’s worth investing in one or dusting off the one sitting in the depths of your cupboard.
Take this 10-minute pesto, for example, a slight twist on your traditional pesto. Blitz the ingredients and combine with your favorite pasta. There you are. Near gourmet meal in about 15 minutes. This pesto is also ahhh-mazing on a sandwich, on eggs, on polenta rounds, on just about anything savory. My two-year gobbled this up too, as it’s slightly sweet.
Thank you, Minimalist Baker, for this recipe, which I ever-so-slightly adapted.
- 1 cup of sundried tomatoes, packed in oil
- 1 cup fresh basil
- 3 cloves of garlic
- salt and pepper
- extra olive oil, as necessary to thin
- Combine all ingredients in a food processor, until well combined. If needed, add some additional olive oil. I did not use any additional oil since my tomatoes were packed in oil. If not packed in oil, use approximately ¼ cup of olive oil.
I used Trader Joe’s jar of sundried tomatoes, along with their gluten-free brown rice pasta.