Grilled Turkey Scalopine with Coriander Pesto This pesto has very little oil, yet it still has a rich texture and nutty flavour from the sunflower seeds. | | Ingredients | | �?nbsp; | 1 cup (250 mL) lightly packed fresh coriander | | | �?nbsp; | 1/4 cup (50 mL) chopped fresh parsley | | | �?nbsp; | 3 tbsp (50 mL) shelled sunflower seeds, toasted | | | �?nbsp; | 1 tbsp (15 mL) lemon juice | | | �?nbsp; | 1 tsp (5 mL) vegetable oil | | | �?nbsp; | 1/4 tsp (1 mL) each salt and pepper | | | �?nbsp; | 1 small clove garlic, minced | | | �?nbsp; | 1 lb (500 g) turkey or chicken cutlets or scaloppine | | | | | | Preparation | | In food processor, finely chop together coriander, parsley and sunflower seeds. Add lemon juice, oil, salt and pepper; pulse to combine. With motor running, drizzle in1/4 cup (50 mL) water until smooth. Stir in garlic. Spoon 2 tbsp (25 mL) into small bowl; set remaining pesto aside for serving.
Place turkey on greased grill, grill pan or indoor grill over medium-high heat; brush with reserved pesto in bowl. Close lid and grill, turning once, until no longer pink inside, about 6 minutes. Remove to platter. Spoon remaining pesto over top. | | More Information | | Tip: Toast sunflower seeds in small skillet over medium heat, shaking pan often, until fragrant and slightly golden, about 4 minutes.
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