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Turkey Pesto Roll Ups

Active Time: 20 minutes

Makes 2 servings (4 roll-ups), freeze remaining pesto for use in Week 4


  • Pesto:
    • 3 cups packed arugula
    • 1 cup fresh basil
    • 1 cup dry roasted walnuts
    • 1/2 - 3/4 cup olive oil
    • 1/4 cup nutritional yeast
    • 4 garlic cloves, peeled
    • 1/4 teaspoon fine sea salt
    • Juice of 1 lemon
    • Pinch fresh ground pepper
  • Roll-Ups:
    • 4 slices turkey
    • 4 teaspoons arugula pesto
    • 4-6 tablespoons sprouts


  1. Make your pesto by adding all ingredients except olive oil to the bowl of a food processor. Pulse a few times to break down. With the motor running, slowly stream in olive oil until well combined and smooth (you may not need a full ¾ cup). Taste and adjust seasonings to your liking.
  2. To make each roll up (4 total), lay 1 slice of turkey on a flat work surface. Layer on 1 teaspoon of pesto and spread across the bottom portion of the slice. Top with a heaping tablespoon of sprouts and roll up like an open ended burrito. Store in an airtight container in the fridge if not eating right away.