Grilled Cornish Hens with Sun-Dried-Tomato Pesto

• 2/3 cup reconstituted sun-dried tomatoes, or sun-dried tomatoes packed in oil, drained; see Note
• 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 Cornish hens (about 1 1/4 pounds each), halved

1. Light the grill.
2. In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice.
3. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.
4. With your fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached.
5. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it.
6. Cook the hens over moderate heat, skin-side down, for 12 minutes.
7. Turn the hens and cook until just done, about 12 minutes longer.

reconstituted sundried tomatoes, garlic, parmesan cheese, salt, freshground black pepper, lemon juice, olive oil, cornish hens

Taken from www.foodandwine.com/recipes/grilled-cornish-hens-with-sun-dried-tomato-pesto (may not work)