Ingredients Ingredient checklist
4 cups packed fresh basil leaves
1 ⅓ cups (3 oz) finely grated Parmesan cheese
1 large garlic clove
1 teaspoon crushed red pepper
2 teaspoons kosher salt
1 ¼ teaspoon black pepper
3 tablespoons olive oil
¾ cup walnuts, toasted
2 boneless, skinless turkey breast halves (about 1 1/2 lb each), butterfly shaped and mashed until 1/2-inch thick
Preheat oven to 375 ° F. Line a baking sheet with parchment paper. Process the basil, Parmesan, garlic, crushed red pepper, 1 teaspoon salt, 3/4 teaspoon black pepper, and 2 tablespoons olive oil in a food processor until finely chopped, about 10 seconds. Add the walnuts and pulse until chopped, about 5 pulses.
Place 1 turkey breast on a work surface, short side toward you. Spread half of the pesto over the turkey breast, leaving a 1/2-inch border on each long side and on the short side opposite you. Roll up the turkey breast, starting with the short side closest to you. Using kitchen twine, securely tie cross-rolled turkey breast at 1-inch intervals. Repeat with the rest of the turkey breast and pesto. Rub both rolled breasts with the remaining tablespoon of olive oil and sprinkle with the remaining teaspoon of salt and the remaining 1/2 teaspoon of black pepper. Place turkey breasts, seam side down, on prepared baking sheet.
Bake until a thermometer inserted in the center registers 160 ° F, about 50 minutes. Transfer the turkey breasts to a cutting board, cover loosely with aluminum foil, and let rest 10 minutes. Remove the twine and cut each roll into 8 slices. Serve with braised rainbow chard.
The turkey can be spread with pesto and rolled up and stored on a plastic wrap covered baking sheet in the refrigerator for up to 2 days. Let stand at room temperature 30 minutes before baking.
Per serving: 355 calories; 17 g of fat; cholesterol 115 mg; 595 mg of sodium; carbohydrates 3 g; dietary fiber 1 g; protein 47 g; saturated .