© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c (about 2 oz) packed fresh basil leaves
1/3 c pine nuts, lightly toasted
1 tbsp minced fresh garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 c extra-virgin olive oil
1/4 c Parmesan cheese, freshly grated
1/4 c heavy duty mayonnaise
1 ciabatta or sourdough loaf
1/4 c dried cranberries
3 tbsp Parmesan, coarsely grated
1 lb OVEN ROASTED TURKEY BREAST, thinly sliced
2 c romaine lettuce, chiffonade
In the bowl of a food processor or blender, combine basil, pine nuts, garlic, salt and pepper. Puree, scraping down the sides as needed.
With the machine running, add oil through the feed tube and process until the mixture is thick and smooth. Add Parmesan and process 15 more seconds.
Transfer to a bowl and stir in mayonnaise, blending well.
Cover tightly and refrigerate until ready for service.
Yields: 3/4 cup
Slice the bread in half lengthwise and place on a clean work surface, cut side up.
Spread Pesto Mayo on both sides of the bread. Sprinkle cranberries across the bottom slices.
Top cranberries with a light layer of cheese. Arrange sliced turkey evenly over the cheese and top with lettuce leaves.