- Place pistachios in the Quick Cut and chop with a few pulls.
- Add remaining ingredients up to and including olive oil one by one to the Quick Cut. Mix until the pesto is chopped very finely.
- Season with salt and pepper.
Tip: Tastes super good with pasta dishes and when kept in the refrigerator airtight, covered with a layer of olive oil, it can be retained at least 1 week.