Source: Food and Wine Quick from Scratch

Grilled Cornish Hens with Sun-Dried-Tomato Pesto
Since the tomato pesto here is made in a processor or blender, you have to make more than the small quantity needed. Use leftover pesto later in the week on grilled vegetables or fish. It’s also a delicious addition to sandwiches, not to mention pasta.
Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: 24 minutes

 

 
2/3 cup oil-packed sun-dried tomatoes, drained (or reconstituted)
2 garlic cloves, chopped
3 tablespoons Grated Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1/2 cup olive oil
2 Cornish game hens, about 1 1/4 pounds each, halved




Light the grill. In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.

With your fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it. Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook until just done, about 12 minutes longer.


Wine Recommendation: For this grilled dish, with its smoke, salt, and acidity (from tomatoes), choose a wine that’s simple and refreshing. Among the many options are Italian red wines with good acidity such as Chianti Classico or dolcetto.