Grilled turkey with piquillo-pine nut sauce

Time 20 minutes
Yields Serves 4
Grilled turkey with piquillo-pine nut sauce
(Genaro Molina / Los Angeles Times)

Heat the oven to 300 degrees. Toast the pine nuts until very lightly browned, 8 to 10 minutes. Cool.


Place the turkey cutlets in a shallow dish. Add the olive oil and salt and pepper to taste and turn to coat all sides. Set aside while heating a grill.


Combine the piquillos, pine nuts, pine nut oil and peanut oil in a blender and process until smooth. Season with salt to taste. Add a splash of vinegar if desired.


Grill the turkey until just done, about 2 to 3 minutes on each side. Divide among serving plates and spoon piquillo sauce in a ribbon over the cutlets, passing the remainder on the side. (Makes two-thirds cup sauce.)

The sauce can also be made with regular roasted red peppers, but add a little cayenne to liven them up. Pine nut oil is available at Surfas in Culver City.

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