Turkey rolls with basil spinach and olive pesto

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the olive pesto, peel the garlic and chop roughly. Wash parsley, shake dry and pluck leaves from the stalks. Finely puree the olives, half the garlic, parsley and 50 ml olive oil in a tall mixing bowl with a hand blender.

2. 2

   Season to taste with salt and pepper.

3. 3

   For the basil pesto, clean and wash the spinach and drain well. Wash the basil, shake dry and remove the leaves. Coarsely chop the almonds. Coarsely grate the parmesan. Finely puree spinach, basil, almonds, parmesan, the rest of the garlic and 50 ml olive oil in a tall beaker with a hand blender.

4. 4

   Season to taste with salt and pepper.

5. 5

   Wash the meat and dab dry. Cut open the freezer bag. Place the meat in between and tap the meat thinner with a flat iron or pot bottom. Season slightly with salt. Spread the basil pesto, except for 2 tbsp., on the escalopes, leaving an approx. 1 cm wide rim all around.

6. 6

   Turn in sides, roll up meat tightly. Fix with wooden skewers.

7. 7

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Heat 2 tbsp. olive oil in a pan. Brown the rolls in it thoroughly all around. Remove and place on the baking tray.

8. 8

   Spread the olive pesto, except for 2 tablespoons, on the rolls. Roast in a hot oven for about 25 minutes.

9. 9

   Take the rolls out of the oven, let them rest for about 2 minutes, cut them open. Serve with the rest of the basil and olive pesto. Serve with polenta or baguette and pasta.

Nutrition Facts

KCAL
630 kcal

CARBS
2 g

FATS
45 g

PROTEINS
49 g