Turkey Pesto Recipe

Prep and marinate

Pat the turkey breast dry with paper towels. Flatten slightly to an even thickness (about 1/2–3/4 inch) by gently pounding with a meat mallet or rolling pin between plastic wrap. In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp salt, and 1 tsp black pepper. Rub the marinade evenly over both sides of the turkey. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Cook the turkey

Preheat a nonstick skillet or grill pan over medium-high heat and add a thin film of oil or spray. When hot, add the turkey breast and cook 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If turkey is thicker than 3/4 inch, reduce heat to medium and continue cooking, flipping as needed to prevent burning, until temperature is reached. Remove from pan and let rest 5 minutes before slicing thinly across the grain.

Toast pine nuts

Place 1 oz pine nuts in a small dry skillet over medium heat. Toast, stirring or shaking the pan frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely to avoid burning. Transfer to a plate to cool.

Make the pesto

In a food processor or blender, combine 2 cups packed basil leaves, the cooled toasted pine nuts, 1 peeled garlic clove, and 1 oz freshly grated parmesan. Pulse several times to break down. With the processor running, drizzle in 1 tbs extra-virgin olive oil until the mixture forms a coarse, spreadable paste. Stop and scrape down the sides as needed. Season with 1 tsp salt and 1/2 tsp black pepper; pulse once more to combine. Taste and adjust seasoning or add up to 1–2 tbs additional olive oil for a creamier consistency if desired.

Slice the rested turkey thinly and arrange on a platter or individual plates. Spoon or spread 1–2 tbs of pesto over each portion of turkey. Offer extra pesto on the side (about 1/4 cup) and lemon wedges to squeeze over the turkey. Serve with mixed greens or crusty bread if desired.

Storage: Refrigerate leftover pesto in an airtight container for up to 3 days; cover the surface with a thin film of olive oil to minimize browning. Cooked turkey will keep 3–4 days refrigerated.