Grilled Turkey Scaloppine with Coriander Pesto

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 1 cup lightly packed fresh coriander
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons shelled sunflower seeds toasted
  • 1 tablespoon lemon juice
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon each salt and pepper
  • 1 small garlic minced
  • 1 lb turkey cutlet
  • 1 lb chicken cutlet

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 194 mg
  • Protein 29 g
  • Calories 173.0
  • Total fat 5 g
  • Cholesterol 74 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Turkey Scaloppine with Coriander Pesto

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