Turkey meatballs with pesto, baked in the oven, an easy and quick main course, very tasty.

Of course, I didn’t add salt to the mixture because they were already flavorful as they were, but you can add it if you prefer.

To make this recipe, I added classic Genoese pesto (ready-made, my bad!), two tablespoons will be more than enough to give them their unmistakable color and flavor.

Since pesto is the undisputed star of this truly appetizing recipe, here are some little tips to help you know it better.

Pesto is a Ligurian sauce made with basil, to which Parmesan, Pecorino, pine nuts, and extra virgin olive oil are added, along with salt and garlic.

Pesto is traditionally made with a mortar (preferably marble) to prevent the basil leaves from oxidizing and to maintain its bright green color.

These are small but crucial details that make pesto’s recipe inimitable if made with other tools and ingredients.

Being from Abruzzo, I prefer to rely on artisanal products; I wouldn’t be able to reproduce an authentic pesto, which is why you’ll find a ready-made one here, as artisanal as possible.

And below, I’m leaving you some recipes where pesto is the star.