John Myers
Roast Turkey Pesto
The perfect roast turkey pesto recipe with a picture and simple step-by-step instructions.
- 100 g Fresh shallots
- 1 kg Turkey breast fillet
- Salt and pepper
- 2 tbsp Oil
- 1 tbsp Fat
- 400 g Pickled peppers
- 60 g Basil leaves
- 1 Peeled garlic clove
- 30 g Pine nuts
- Salt
- 60 ml Olive oil
- 5 tbsp Grated Parmesan
- Preheat the oven to 180 degrees (convection 160 degrees). Peel off shallots. Rinse turkey breast with cold water, pat dry, season with salt and pepper.
- Heat the oil in a pan, fry the turkey breast and shallots in it on each side, remove the meat.
- Drain the bell peppers, place with the shallots in a greased baking dish, place the roast turkey on top. Cook everything in the oven for about 30 minutes.
- The pesto is now made quickly: Finely puree the peeled garlic clove with the pine nuts, a little salt, basil leaves, olive oil and Parmesan.
- Brush the turkey roast with the pesto, cut into slices and serve with the vegetables. Sprinkle with basil leaves if necessary. Goes well with it: mashed potatoes.
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