Grilled Turkey Scaloppine with Coriander Pesto
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% |
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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
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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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