Grilled Cornish Hens with Sun-Dried-Tomato Pesto

1. 1

   Light the grill.

2. 2

   In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice.

3. 3

   With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.

4. 4

   With your fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached.

5. 5

   For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it.

6. 6

   Cook the hens over moderate heat, skin-side down, for 12 minutes.

7. 7

   Turn the hens and cook until just done, about 12 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.