Turkey rolls with basil spinach pesto and olive pesto

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

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