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Grilled Turkey Scallopini with Kale Walnut Pesto

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Servings 4 servings

Ingredients
  

Kale Walnut Pesto

  • 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

Grilled Turkey Scallopini

  • ¾ lb. turkey breast scallopini, about 4-5 slices
  • salt and pepper

Instructions
 

Kale Walnut Pesto

  • 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.

Grilled Turkey Scallopini

  • 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.