Meat and Seafood

1. Place spinach and walnuts in the bowl of a food processor or blender. Pulse a few times until coarsely minced. Add cheese and 1/4 tsp. of the pepper and pulse again until combined. Scrape down the sides of the bowl. Through the feed tube, add water, truffle or walnut oil, and 1 Tbsp. of the olive oil to the mixture while pulsing, until fully combined and smooth. The pesto will be thick.

2. Slice turkey into 10 to 12 medallions 3/4-inch-thick. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tsp. of the olive oil.

3. In a shallow dish, combine flour, salt, and remaining 3/4 tsp. pepper. Dredge turkey medallions in flour mixture and when oil is hot, but not smoking, add to skillet, 5 or 6 at a time. Working in two batches, cook medallions for 4 minutes on each side, until browned. Add the remaining 1 1/2tsp. olive oil in between batches if needed. Remove first batch of turkey medallions, place on a serving dish, and immediately top with half the pesto. The heat from the medallions will warm the pesto. Continue cooking second batch of turkey, remove from skillet, and top with remaining pesto. Serve immediately.

Source: Fresh Magazine March, April 2010