Turkey rolls with basil spinach pesto and olive pesto

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 4–6 Garlic cloves
  • 125 g Kalamata olives (without stone)
  • 8 Stem(s) Parsley
  • 100 ml + 2 tablespoons olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 50 g young spinach
  • 8 Stem(s) Basil
  • 40 g almonds without skin
  • 50 g Parmesan cheese
  • 4 (175 g each) Turkey escalope
  • 7-10 Tbsp Olives, basil and parsley to garnish
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp wooden skewers
  • baking paper

Directions

  1. 1

    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

  2. 2

    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

  3. 3

    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

  4. 4

    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

  5. 5

    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

Nutrition Facts

KCAL
610 kcal
CARBS
2 g
FATS
45 g
PROTEINS
49 g

Categories & Tags

Main DishesSummervery easy