Tag Archives: pesto

Pesto Turkey and Sweet Potato Mash

19 Oct

I love turkey… it seems to be popular only around the holiday season, and afterwards it’s promptly forgotten. But it is a great alternative to chicken, which can get boring when you eat it as regularly as I do. Because my basil plant continues to produce leaves faster than I can eat them, I thought that it would be great to make some pesto and use it as a rub on turkey breast.

Sweet potatoes seemed like a natural complement to turkey, so why not a mash? Potatoes take a while to cook, so get started on them first. This recipe makes about 6 servings.

Sweet Potato Mash

Scrub 3 lbs sweet potatoes and pierce skins with a fork,

Bake potatoes in oven at 400°F for about 45 minutes, or until soft.

Remove skins, and mash with:

  • ¼ cup milk, warmed
  • 2 Tbsp butter, melted
  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • salt and pepper to taste

 

Pesto Turkey

Pound 4 turkey breast pieces to about 1.5 cm thick.

Tip: cover with a layer of plastic wrap and then pound, to prevent juices from flying across your kitchen.

Rub with basil-spinach pesto (as much as you like!)

pesto turkey on pan

Fry on pan, at medium-high heat for about 6 min. Then turn over and continue frying until done.

 

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Pesto Chicken and Ravioli

28 Jul

I bought freshly made porcini mushroom and cheese ravioli, and sweet pea ravioli packed with whole peas from Russo’s Market in Watertown, MA. The sweet pea ravioli is not always available, but when it is, it sells fast. One lady told me she will plan her dinner around the availability of the sweet pea pasta!

I am also excited about my basil plant – it’s now two feet tall! I used fresh basil to make a pesto sauce. A light sauce lets the richness of the mushrooms and the crispness of the peas shine. Shown below with grilled chicken breast.

ravioli with chicken

Spinach and basil pesto

In a food processor, pulse to blend:

  • 2 cups packed basil and spinach
  • 1/3 cup pine nuts
  • 2-3 garlic cloves, minced

Add and continue to blend:

  • 1/2 cup (or a little less) olive oil
  • 1/2 cup pecorino-romano cheese
  • salt and pepper to taste

Sometimes I use leftover pesto to stir-fry with zucchini and summer squash. You can also freeze pesto in ice cube trays to store for longer (don’t add cheese to the pesto if you plan on freezing it).

Basil-spinach pesto

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