Roasted Turkey Breast with Green Onion and Mint Pesto
Makes: 4 to 6 servings
Mint & Green Onion Pesto:
- ½ cup (125 mL) walnuts
- 2 cloves garlic
- 2 cups (500 mL) roughly chopped and lightly packed fresh mint leaves
- 1 cup (250 mL) roughly chopped and lightly packed fresh parsley
- 1 cup (250 mL) roughly chopped and lightly packed green onions (green and white part)
- Finely grated zest and juice of one lemon
- ½ cup (125 mL) grated parmesan cheese
- ½ tsp (2 mL) each of salt and pepper
- ½ cup (125 mL) olive oil
Turkey Breast and Marinade:
- 1 tbsp (15 mL) olive oil
- Finely grated zest and juice of one lemon
- Finely grated zest and juice of one lime
- 2 cloves garlic, minced
- 1 boneless, skinless Ontario Turkey breast (about 2 lbs/1kg)
Mint & Green Onion Pesto: Place walnuts and garlic in the bowl of a food processor fitted with a metal blade. Pulse until roughly chopped.
Add mint, parsley, green onions, lemon zest and juice, parmesan cheese, salt and pepper. Pulse until well combined. Scrape down the sides of the bowl (using a rubber spatula) when needed.
With the motor running, drizzle in oil until well combined.
Cover and refrigerate until ready to use (for up to 3 days). Stir well before serving.
Note: If pesto is too thick for your liking, add a splash more olive oil or lemon juice (1 to 2 tbsp (15 to 30 mL)).
Makes: about 1 ¼ cup (310 mL).
Turkey Breast: Whisk together oil, lemon and lime zest and juice and minced garlic.
Place turkey breast in a shallow dish and pour over marinade. Toss to coat thoroughly with marinade. Cover and refrigerate for at least 2 hours (ideally overnight).
Preheat the oven to 375 F (180 C). Remove turkey from the marinade (discard any remaining marinade) and place on a baking sheet lined with parchment paper.
Roast in the center of the preheated oven for about 40 minutes or until the internal temperature (insert thermometer in thickest part of the breast) reaches 170 F (77 C).
Remove from the oven. Let stand for about 10 minutes before carving.
Slice breast and place on a serving platter. Dollop pesto evenly over sliced turkey.
Tips:
- Not a fan of fresh mint? Use fresh dill or basil (or mixture of both) instead.
- stir any remaining pesto with a little mayonnaise and use on leftover turkey sandwiches.
Recipe courtesy of Charmaine Broughton and photography courtesy of Meagan Broughton.
