Heel’s Kitchen Episode 5 | Pistachio Pesto

By Holly Cameron on August 9, 2019

Classic pesto gets a major makeover with pistachio pesto pasta.  Check it out on this week’s Heel’s Kitchen! – Tracy”


  • 1 and 1/2 Cups of Shelled Pistachios 
    • 2 Roma Tomatoes 
    • 2 Cloves of Garlic 
    • Handful (About a Cup) Fresh Mint Leaves 
    • 1½ tsp red pepper flakes
    • Pinch of Kosher Salt 
    • Pinch of Pepper 
    • 1 Cup of Finely Grated Parmesan 
  • Drizzle of Olive Oil


Process above ingredients until a coarse pesto is made

Transfer to bowl and stir in olive oil until moist 

Boil one box linguini or fettuccini noodles for 9-11 minutes or until al dente. Drain noodles but reserve some of the starchy water. While noodles are hot, work in the pesto until all is combined. Add more oil and/or starchy water as needed 


Heel’s Kitchen is sponsored by Mountain High Appliance 

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