• Arugula pesto

    Arugula pesto

5 min


  1. Place pistachios in the Quick Cut and chop with a few pulls.
  2. Add remaining ingredients up to and including olive oil one by one to the Quick Cut. Mix until the pesto is chopped very finely.
  3. 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.