Peel and coarsely chop the garlic. Pour olives into a sieve and drain well. Wash parsley, shake dry and pluck leaves from the stalks. Put olives, 2-3 cloves of garlic, parsley, except for a few leaves (about 1 tablespoon), and 50 ml olive oil into a tall mixing bowl. Puree finely with a blender to a pesto. Season with salt and pepper
Clean, wash and drain the spinach well. Wash basil, shake dry, pluck leaves from the stems. Coarsely chop the almonds. Coarsely chop parmesan. Put spinach, basil, 2-3 cloves of garlic, almonds, parmesan and 50 ml olive oil into a high mixing bowl, blend to a pesto with a blender. Season to taste with salt and pepper
Wash the meat, dab dry. Tap the meat between 2 layers of foil flat. Spread the green pesto on the escalopes, leaving a free edge of about 1 cm all around. Tightly fold in the sides. Roll the meat tightly into roulades. Fix with wooden skewers. Heat 2 tbsp. olive oil in a pan and fry the roulades in it, turning them well
Remove from the pan and place on a baking tray lined with baking paper. Spread the olive pesto on the roulades, except for 2 tablespoons. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes
In the meantime, finely chop the parsley leaves that have been put aside. Take the roulades out of the oven, let them rest for 2-3 minutes, cut them open. Serve with some green pesto and olive pesto. Sprinkle with parsley. Garnish as you like with olives, basil and parsley