Grilled Turkey With Celery Walnut Pesto

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2 cups celery leaves

1/2 cup Parmigiano Reggiano -- grated

1 teaspoon lemon juice

kosher salt and freshly ground black pepper

1 cup unsalted walnuts

1 (12 to 14 pound) fresh turkey

extra-virgin olive oil

1 juice from lemon

2 cloves garlic

1 cup flat leaf parsley

1/2 cup toasted pine nuts

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