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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.2
  • Total Fat: 2.1 g
  • Cholesterol: 53.8 mg
  • Sodium: 1,584.0 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 22.1 g

View full nutritional breakdown of Turkey Pesto Roast calories by ingredient
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Turkey Pesto Roast

Submitted by: PILLYWIGGIN

Introduction

A light version of pesto, marinade for as long as possible for the best results A light version of pesto, marinade for as long as possible for the best results
Number of Servings: 4

Ingredients

    3 garlic cloves peeled
    8 tbsp finely chopped basil leaves
    4 tbsp finely chopped parsley
    2 tbsp balsamic vinegar
    1 tbsp worcestershire sauce
    8 tbsp chicken stock made from bovril (2 tsp concentrate)
    black pepper
    4 turkey steaks (approx 500g)

Directions

Finely grate the garlic and add it to a food processor with basil and parsley. Add the balsamic vinegar, worcestershire sauce and stock and blend until fairly smooth. Add a little more stock if mixture is to thick to process smoothly. Season and transfer to a bowl.
Place the turkey steaks in a single layer in a shallow dish and spread the pesto over evenly. Cover and allow to marinade in the fridge for 3-4 hours or ideaaly overnight.
Preheat the oven to 200C/Gas6 and line a baking sheet with parchment. Place the steaks on the sheet and spray with a little frylight. Roast for 20 -25 minutes or until cooked through. Serve immediately garnished with basil leaves.

Delicious with baked potato and roasted vegetables.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.






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