Pesto Turkey

Name: Pesto Turkey
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups basil leaves; 4 garlic cloves, minced; 1/3 cup olive oil; 1 lb turkey cutlets; 12 mushrooms, sliced; 4 small tomatoes, sliced; 2 tablespoons parmesan cheese, grated; 2 tablespoons pine nuts, chopped

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Ingredients

1 1/2 cups basil leaves ⓘ
4 garlic cloves, minced
1/3 cup olive oil ⓘ
1 lb turkey cutlets ⓘ
12 mushrooms, sliced ⓘ
4 small tomatoes, sliced ⓘ
2 tablespoons parmesan cheese, grated ⓘ
2 tablespoons pine nuts, chopped ⓘ

Instructions

In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
Cut four large squares of foil. Coat one side with nonstick spray.
Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
Bake at 375°F for about 20 minutes.

Nutrition & Diet Analysis (per serving)

575 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 16.7g 33% DV

Total Fat 45.9g 59% DV

Carbs 27.9g 10% DV

Fiber 4.2g 15% DV

Sugar 2.7g 5% DV

Electrolytes

Sodium 458.8mg 20% DV

Potassium 534.5mg 11% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 99mcg 11% DV

Vitamin C 12.5mg 14% DV

Vitamin D 6.6mcg 33% DV

Calcium 256.8mg 20% DV

Iron 3.9mg 22% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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