- 2/3 cup reconstituted sun-dried tomatoes, or sun-dried tomatoes packed in oil, drained
- 2 cloves garlic, chopped
- 3 tablespoons grated Parmesan cheese
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 2 (1 1/4 pound) Cornish hens, 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.