Last week we bought a food processor. Like adding a KitchenAid Stand Mixer to your wedding registry, getting your very first Cuisinart symbolizes a transition into adulthood. No more smashing graham crackers in a plastic bag with a hammer to make a cookie crust for my Thanksgiving pumpkin cheesecake! No more tears shed over chopping onions! (This makes me sound like I’m in the kitchen way more than I really am).
Arugula Almond Pesto (inspired by Elide, vegetarian chef of In Sabina):
Pulse on Chop 5 times 1/3 c. raw almonds; reserve in bowl. Chop 5 seconds 2 cloves of garlic and 3/4 tsp. kosher salt. Add 1 1/2 c. arugula and 1/2 c. olive oil; pulse on Grind 10 times then Grind continuously for about 15 seconds. Add the reserved almonds; pulse 10 times on Chop to blend. Refrigerate.
Chop 1/3 c. arugula for 5 seconds; remove and reserve. Chop 2 garlic cloves until finely chopped, about 5 seconds. Add 1 can chickpeas (rinsed and drained), 2 tbsp. tahini, 2 tbsp. fresh lemon juice, 1/4 c. water, 1/2 tsp. cumin seeds, and reserved arugula. Process until smooth. Add 1/4 c. olive oil and process until blended. Season with kosher salt and freshly ground pepper. Serve with Wasa crispbread and green apples.
Looking forward to making other things: guacamole, banana and almond milk smoothies, this English pea puree that the Top Chef judges went nuts over. What other suggestions do you have?