Ingredients

• 1 cup basil leaves
• 1/2 cup parsley leaves
• 1/4 cup Parmigiano Reggiano cheese, grated
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic
• 1/4-1/3 cup extra virgin olive oil (EVOO)
• 1 1/4 pounds lean ground turkey
• 1/3 to 1/2 cup breadcrumbs
• 1 egg, beaten
• Salt and ground black pepper

For the Lemon Saffron Aioli:

• 2 organic egg yolks
• A pinch of fine sea salt
• 2 teaspoons Dijon mustard
• 1 cup grapeseed oil or other mild-flavored oil
• A pinch of saffron
• Zest and juice of 1 lemon

Description

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