Turkey has a heartier flavor than chicken and is complemented by the basil pesto in the mayonnaise dressing. To save preparation time, substitute prepared purchased pesto for homemade.
- Basil Pesto
- 1 large clove garlic
- 1/4 cup toasted pine nuts
- 1 1/2 cups loosely packed fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup Parmesan cheese (optional)
- To assemble
- 2 pounds turkey meat, cooked and diced
- 1 cup mayonnaise
- 1/2 cup diced celery
- 1/4 cup scallions
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
Make the pesto: In a food processor or blender, chop the garlic finely. Add the nuts and
basil leaves, and process until fully chopped. With the motor running slowly, add the oil
until it is incorporated and the pesto has a smooth consistency. Season with salt and
white pepper. The pesto can be made up to one day in advance and stored in an airtight
jar in the refrigerator, or it can be frozen for as long as one month. Makes about 1 cup.
If you like cheese, add 1/4 cup grated Parmesan to the recipe; however, this variation
will not freeze well.
To assemble: In a mixing bowl, combine the turkey, mayonnaise, 1/4 cup of the pesto,
and the diced vegetables, and season with salt and pepper. The salad can be made up to
6 hours in advance and stored in the refrigerator until needed. Serve with any of the
Berghoff breads-rye, olive, or beer bread.
Print this recipe