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Reserve some basil leaves for serving. Blend basil, pine nuts and garlic in a food processor or using a hand held blender until finely chopped and mix into combined Parmesan, olive oil, breadcrumbs and semi-dried tomatoes. Cut a deep pocket into the side of the turkey fillet and fill with the pesto mixture. Secure opening with skewers. Brush with olive oil, sprinkle with paprika and season to taste. Bake at 200°C for 30-40 minutes or until cooked to your liking. Allow to rest for 10 minutes before carving. Arrange on a platter and serve with asparagus spears, cherry tomatoes and olives. May be served warm or cold.
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