Veal Rollatini with Sage Pesto Recipe

Pesto Combine sage and parsley in a mini chopper or blender. Add garlic, cheese, lemon juice and 1/2 tsp (2 mL) salt. Pulse to combine. Add oil and blend until well mixed.

Place meat on a clean work surface. Pat dry and sprinkle evenly with pepper and remaining salt. Spread pesto evenly over each piece of meat, leaving a finger width border at the end. Roll up each piece tightly, starting at shorter end, and securely close with a toothpick.

Heat a large greased skillet over medium-high heat. Add rolls; cook, turning often, for 3 to 5 minutes or until browned on all sides. Cover and cook for 3 minutes longer or until cooked through. Remove picks before serving.

Makes 4 servings.