Turkey with Herb Pesto

Ingredients

• 600 g turkey breast fillet
• 4 tbsp olive oil
• Salt
• white pepper (ground)
• 2 sprigs Rosemary
• 1 handful wild garlic leaves
• 1 bunch parsley
• 2 cloves garlic
• 50 g hazelnuts
• 50 g Parmesan
• 50 ml hazelnut oil
• 50 ml olive oil
• Salt

Instructions

1. 1.

   Brush the turkey breast fillet with 1 tbsp olive oil and season with salt and pepper. Preheat the oven to 200°C.

2. 2.

   Place the remaining oil in a roasting pan and heat lightly. Sear the meat all around until golden brown. Add the rosemary sprigs, pour wine, and roast the meat in the oven (middle rack, convection 180°C) for 10 minutes. Then reduce the oven temperature to 160°C (convection 140°C). Cook the meat for another 30 minutes, basting occasionally with the liquid.

3. 3.

   Remove the fillet, strain the liquid over it through a sieve. Cover and chill in the refrigerator.

4. 4.

   For the pesto wash herbs, remove stems, and finely chop. Peel garlic and dice finely. Chop hazelnuts, grate parmesan. In a mortar or blender, crush herbs and garlic. Gradually add nuts, oil, and parmesan. Season with salt.

5. 5.

   Take the meat out of the sauce, slice it into very thin slices with a sharp knife, and arrange on a plate. Drizzle some sauce over the meat. Spread pesto on top. Cover and keep chilled until serving.