Food processors are one of the biggest time savers in a kitchen. What would otherwise take an eternity’s worth of chopping can be accomplished in no time with the press of a button.

Whether you’re making sauces or spreads, food processors are an invaluable tool. Here are some quick and easy recipes that will help you get the most out of yours.

Sundried Tomato and Walnut Pesto
Ingredients You Will Need:
1 ½ cups sundried tomatoes
½ cup toasted walnuts
1 clove garlic, roughly chopped
½ bunch basil, leaves removed
About 1 cup olive oil
½ cup grated parmesan cheese
Salt and pepper to taste

Put the first four ingredients in a food processor. Buzz a few times until they all are slightly chopped. Continue to run while slowly drizzling in the olive oil. Add oil until you have a thick paste that is not runny. You may not need it all. Remove from the food processor, and stir in the parmesan cheese and salt and pepper. Serve tossed with pasta or spread over some bread.

Romesco Sauce
Ingredients You Will Need:
2 tomatoes
2 bell red bell pepper
1 red onion
1 head garlic
¼ cup plus two tablespoons olive oil
½ cup toasted almonds
1 chipotle chili in adobo, seeded
2 tablespoons balsamic vinegar
½ bunch cilantro, leaves removed
Salt and pepper to taste

Rub the tomatoes, bell pepper, onion and garlic with two tablespoons of the olive oil. Roast in a 400 degree Fahrenheit oven, turning occasionally, for about half an hour, or until they begin to look charred. Remove from the oven, and pour into a paper bag. After 15 minutes, remove the vegetables from the bag, and remove the skin from the tomatoes and bell pepper. Add to the food processor along with the onion. Squeeze in the roasted garlic. Add the rest of the ingredients, except for the olive oil, and begin to puree. Slowly pour in the olive oil while the machine is running until you have a thick sauce. This is perfect spooned over grilled meat or fish.

Mixed Olive Tapenade
Ingredients You Will Need:
1 cup mixed pitted olives, Nicoise and Kalamata work well
1 tablespoon capers
1 anchovy filet
1 clove garlic, chopped
2 sprigs thyme, leaves removed and finely chopped
5 sprigs parsley, leaves removed
4 tablespoons olive oil
½ lemon, juiced and zested
2 tablespoons toasted pine nuts
Salt and pepper to taste

Combine all the ingredients, except for the salt and pepper, in a food processor, and buzz until you get a paste. You do not want any large chunks of olives, but you don’t want to pulverize it into a mousse either. Taste, and then season with salt and pepper. It may not need any salt because many of the ingredients by themselves are pretty salty.