Poultry with a European passport

Turkey rolls stuffed with dried tomatoes and green pesto

This light, colourful dish will delight your guests. The delicate taste of the meat is excellent and blends beautifully with the stronger taste of pesto and dried tomatoes. The dish can be served with salad or, for example, boiled loose rice.


  • 1 kg turkey fillet
  • 100 g of dried tomatoes
  • salt, pepper
  • chilli spice mix
  • 2 tablespoons of butter


  • fresh basil
  • 1 bunch of parsley leaves
  • 3 cloves of garlic
  • 100 g of peanuts
  • 40 ml of lime juice
  • 80 ml of extra virgin olive oil
  • 50 g of Parmesan cheese
  • pepper
  • salt


    1. Cut the washed turkey fillet into a large section, sprinkle it with salt, pepper and chilli spice mix. Set aside for about 30 minutes;
    2. Mix nuts, garlic, basil leaves, parsley leaves, Parmesan, lime juice and olive oil into a thick pesto, season with salt and pepper;
    3. Dry off olive oil from the tomatoes and chop finely;
    4. Spread the pesto on the turkey fillet and put a layer of chopped dried tomatoes on top;
    5. Roll everything into a roulade, spread butter on top, wrap in aluminium foil and put it in a baking tray;
    6. Put in the oven preheated to 170°C, bake for about 40 minutes.