Spring has finally sprung!
Being Canadian means one day it’s 20º and snowing, the next it’s 70º and sunny! We just learn to roll with it. To encourage the arrival of spring, I like to replace the cozy wool throws and greys pillows with bright greens and fresh branches of blooming forsythia. That inspired my set for this Grilled Turkey Scallopini with Kale Walnut Pesto today. Lots of colour!
Along with the warmer temps comes a desire for lighter, healthier meals. Try swapping out spiralized veggies for those hearty winter grains and pastas. Fast-fry turkey scallopini replaces the urge for hearty stews that we’ve enjoyed all winter. Celebrate the arrival of Spring with this Grilled Turkey Scallopini with Kale Walnut Pesto, a deliciously light meal that comes together in less than 30 minutes….
Have you guys tried making your own pesto? It’s so easy and really packed with flavour. I shared this Kale, Asiago and Roasted Walnut Pesto a few years ago, it’s awesome. This time I made a pesto that is just as tasty, but even easier. Just 7 pantry ingredients, a food processor or high-speed blender, and you’re done. Usually I enjoy homemade pesto as a fresh pasta sauce or spread on bread for a yummy sandwich condiment. This time I’m using it to compliment simple grilled turkey scallopini, what a punch of garlicy goodness!
Instead of serving over pasta or rice, I spiralized veggies. I usually use zucchini, like under my Fall Veggie Ragu or Mom’s Meat Sauce, but this time I used sweet potatoes. Simply sauté with a Tbsp of canola oil and a tsp of garlic until just-soft. Toss in a few cherry tomatoes at the end of cooking just to heat through. Amazing. Enjoy!
- ½ bunch (about 6-8 large leaves) fresh kale, stems removed
- ½ cup chopped walnuts + a few for garnish
- ½ c grated parmesan cheese
- 2 Tbsp lemon juice
- 2 tsp chopped garlic
- ½ tsp salt
- ½ tsp pepper
- ½ cup olive oil
- ¾ lb. turkey breast scallopini, about 4-5 slices
- salt and pepper
- In a food processor or blender, pulse together all pesto ingredients except olive oil to rough chop. Add olive oil and blend until smooth. Set aside. Pesto will keep in the refrigerator for 2 weeks.
- Season turkey well on both sides with salt and pepper.
- Spray a grill pan with cooking spray and heat to medium-high. Add turkey and grill 2 minutes per side until cooked through.
- Serve drizzled with Kale Walnut Pesto (as shown) garnished with a few more walnuts.
- Note: I have served over lightly sautéed sweet potato noodles and cherry tomatoes.
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