Turkey Escalopes with Zucchini
- For the pesto
- 2 cups flat-leaf parsley (roughly chopped)
- 2 Tbsps olive oil
- 1 Tbsp hot water
- 1 clove garlic cloves (minced)
For the pesto: Combine the parsley, olive oil, water, garlic, and seasoning in a food processor or blender. Pulse until the pesto comes together. Season to taste and set to one side, covered.
For the turkey: Preheat the grill to hot. Season the turkey escalopes and arrange on a grilling tray. Drizzle with oil and grill for 8 - 10 minutes, turning occasionally, until golden on both sides and cooked through.
Meanwhile, toss the courgette strips with some of the parsley pesto and season to taste.
Once the turkey is ready, remove from the grill and leave to rest for a few minutes.
When ready, serve the turkey with the courgette strips and parsley pesto on top.