Great to make with turkey leftovers. From Globe and Mail.
Create a unique version of chicken salad by tossing your cubed turkey with finely diced celery and apple in a parsley-walnut pesto. Serve as a salad or between two slices of your favourite fresh bread.
1. For the pesto, combine 2 cups (500 ml) lightly packed fresh parsley, 1/3 cup chopped walnuts, 1 clove garlic, and a 1/4 teaspoon salt in a food processor. Pulse until you have a paste.
2. Add a 1/2 cup freshly grated Parmesan Reggiano and pulse to combine. Then slowly drizzle in 1/4 to 1/2 cup extra virgin olive oil and keep mixing until you have a thickened sauce. Season with salt and a squeeze of fresh lemon juice to taste.
3. Toss cubed turkey, finely diced celery and apple with the pesto sauce.
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