Grilled Turkey Breast with Olive Pesto Recipe - National Turkey Federation

Ingredients

• 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