Grilled Turkey Scaloppine with Coriander Pesto

Tested Till Perfect

This pesto has very little oil, yet it still has a rich texture and nutty flavour from the sunflower seeds.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 173
pro 29 g
total fat 5 g
sat. fat 1 g
carb 2 g
fibre 1 g
chol 74 mg
sodium 194 mg
% RDI: -
calcium 3%
iron 16%
vit A 3%
vit C 12%
folate 12%
    1 cup (250 mL) lightly packed fresh coriander
    1/4 cup (50 mL) chopped fresh parsley
    3 tbsp (50 mL) shelled sunflower seeds, toasted
    1 tbsp (15 mL) lemon juice
    1 tsp (5 mL) vegetable oil
    1/4 tsp (1 mL) each salt and pepper
    1 small clove garlic, minced
    1 lb (500 g) turkey or chicken cutlets or scaloppine

Preparation:

In food processor, finely chop together coriander, parsley and sunflower seeds. Add lemon juice, oil, salt and pepper; pulse to combine. With motor running, drizzle in1/4 cup (50 mL) water until smooth. Stir in garlic. Spoon 2 tbsp (25 mL) into small bowl; set remaining pesto aside for serving.

Place turkey on greased grill, grill pan or indoor grill over medium-high heat; brush with reserved pesto in bowl. Close lid and grill, turning once, until no longer pink inside, about 6 minutes. Remove to platter. Spoon remaining pesto over top.

Additional Information

  • Tip: Toast sunflower seeds in small skillet over medium heat, shaking pan often, until fragrant and slightly golden, about 4 minutes.

Source

Canadian Living Magazine: June 2005





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