Here are the following ingredients:
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Follow these cooking methods/directions:
Tear bread into chunks and place in small food processor. Add pesto and parsley; process to form paste. Set aside.
Place roast on a cutting board with one round end toward you. Starting on one side at the top, with the knife parallel to the cutting board, cut horizontally into ½-inch (1 cm) thickness, while slowly rolling the roast in the opposite direction, cutting as you “unroll” from the centre to form a flat, rectangular strip. Pound gently with a jagged side of the meat mallet to even thickness, about ¼ inch (5 mm). Season with salt and pepper to your taste. Set aside.
Spread paste evenly over meat, leaving a ½-inch (1 cm) border around edge. Starting with a short side, roll up like a jelly roll. Tie tightly in 1-inch (2.5 cm) intervals with butcher’s twine to secure. Brush with olive oil; season with salt and pepper to your taste.
Place on a rack in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, making sure tip is in meat, not stuffing. Roast, uncovered, in preheated 300°F oven for about 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to cutting board, cover with foil and let rest for 15 minutes. Cut across the grain into ¼-inch (5 mm) thick slices.