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Ingredients
Turkey with Herb Pesto
- 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
Coat the turkey breast with 1 tablespoon olive oil and season with salt and pepper. Preheat the oven to 200°C (approximately 400°F).
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.
Remove the roast, and drain through a sieve. Cover and let cool in the fridge.
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.
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.