Turkey with Herb Pesto

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Turkey with Herb Pesto
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
Ingredients
600 grams turkey breasts
4 Tbsps olive oil
salt
white peppers (from the mill)
2 sprigs rosemary
For the pesto
1 handful Wild garlic leaf
1 bunch parsley
2 garlic cloves
50 grams Hazelnuts
50 grams Parmesan
50 milliliters Hazelnut oil
50 milliliters olive oil
salt
How healthy are the main ingredients?
Parmesanolive oilparsleyrosemarysaltgarlic clove

Preparation steps

1.

Coat the turkey breast with 1 tablespoon olive oil and season with salt and pepper. Preheat the oven to 200°C (approximately 400°F).

2.

Pour the oil in a Dutch oven and heat on low. Fry the turkey in it until brown. Add the rosemary sprigs and wine and roast it altogether in the oven (middle rack, fan: 180°C, approximately 350°F) for about 10 minutes. Then turn the oven to 160°C (approximately 320°F) (fan: 140°C, approximately 285°F) and cook for another 30 minutes. Baste occasionally with the liquid.

3.

Remove the roast, and drain through a sieve. Cover and let cool in the fridge.

4.

For the pesto: rinse the herbs, remove stems and chop finely. Peel and finely chop garlic. Finely chop hazelnuts, and finely grate Parmesan. Finely chop herbs and garlic in a mortar or blender. Gradually add the nuts, oil and parmesan. Season with salt.

5.

Remove the meat from the marinade, cut into thin slices and place on a plate. Pour some marinade over the meat, then spread pesto on top. Cover until ready to eat.

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