Pesto Roast Chicken

• 2 Cornish hens (quartered)
• salt
• lemon pepper
• 2 cups fresh basil
• 3 garlic cloves
• 14 cup roasted pine nuts
• 13 cup extra virgin olive oil
• 12 cup parmesan cheese

1. Preheat oven to 375.
2. Quarter hens, season with salt and pepper and place skin side up on baking sheets (set aside).
3. In a blender or mortar, combine basil, garlic, pine nuts, oil, and pinch of salt and pepper.
4. Blend until smooth, stir in cheese.
5. Rub hens with pesto and roast covered for 35-45 minutes or until it reaches 180F.

cornish hens, salt, lemon pepper, fresh basil, garlic, nuts, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/pesto-roast-chicken-213674 (may not work)