Preheat oven to 400ºF.
In a food processor, combine the parsley leaves, thyme leaves, chives, nuts, orange and lemon zest. Process until well chopped then stream about 1/4 cup EVOO into the machine while it's working to combine everything together. Season the pesto with salt and pepper.
Loosen the skin of the turkey breast by gently working your hand between the skin and the meat. Rub the pesto under the skin, season the outside with salt and pepper and transfer to a baking sheet. Drizzle with 2 tablespoons EVOO and transfer to the oven. Roast until deep golden brown and cooked through, 45-50 minutes.