Roasted Cornish Game Hens With Pumpkin Seed Pesto

  1. Position a rack in the lower third of the oven and preheat to 400 degrees F. Make the pumpkin seed pesto: Heat 3 tablespoons olive oil, the pepitas, 1/2 teaspoon salt and a large pinch of paprika in a large skillet over medium heat.
  2. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 minutes.
  3. Remove from the heat and let cool completely.
  4. Transfer the seeds and oil to a food processor; add 1/2 cup water, the parsley, scallions, lemon juice and 1/4 teaspoon salt and pulse until pureed.
  5. Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving.
  6. Slide your fingers under the breast skin of each hen to loosen.
  7. Slide 2 heaping teaspoons of the pesto under the skin of each hen, then rub the skin to distribute the pesto.
  8. Mash the garlic and 2 teaspoons salt with the flat side of a chef's knife to make a paste.
  9. Combine with the remaining 2 tablespoons olive oil and 1 teaspoon paprika in a bowl, then rub all over the hens.
  10. Refrigerate, uncovered, at least 2 hours or overnight.
  11. Put the hens on a rack in a shallow roasting pan or rimmed baking sheet and tie the legs together with kitchen twine.
  12. Roast, rotating the pan halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour.
  13. Let rest 15 minutes, then cut each hen in half.
  14. Serve with the reserved pesto.
  15. Photograph by Con Poulos

extravirgin olive oil, pepitas, kosher salt, paprika, parsley, scallions, lemon juice, cornish game hens, clove garlic

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-cornish-game-hens-with-pumpkin-seed-pesto-recipe.html (may not work)

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