Grilled Turkey Breast with Olive Pesto

Culinary Setting
Cooking Style
Boneless Breast


4 lbs ripe olives, whole, pitted and drained

6 oz shallots, peeled and qtered

1 c olive oil

1/2 c capers, well drained

1 oz garlic cloves

1 oz red wine vinegar

1-3/4 tsp dried thyme leaves

1-3/4 tsp dried oregano leaves

1-1/2 tsp dried summer savory leaves

1-1/2 tsp rosemary leaves

1-1/2 tsp fennel seeds

24 4 to 6-oz TURKEY CUTLETS


In a food processor, fitted with the steel blade, combine olives, shallots, olive oil, capers, garlic, vinegar, thyme, oregano, summer savory, rosemary and fennel seed. Process until all ingredients are finely chopped and mixture resembles a coarse paste.

Grill turkey breast cutlets, over medium heat, using the direct grill method, about 4-inches from the heat source. Cook until the temperature reaches 170 degrees F.

Place #20 scoop of Olive Pesto over each cutlet.

Nutrition Facts

Total Calories 330

Calories from Fat 160

Total Fat 18 g

% Daily Total Fat 28

Saturated Fat 2 g

% Daily Saturated Fat 13

Cholesterol 95 g

% Daily Cholesterol 32

Sodium 800 mg

% Daily Sodium 33

Total Carbohydrates 7 g

% Daily Total Carbohydrates 2

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 0 g

Protein 35 g

% Daily Protein 8

% Daily Vitamin C 4

% Daily Calcium 10

% Daily Iron 25