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    from "Recipes from Home" by David Page and Barbara Shinn

    During the summer, when basil grows faster than the weeds, we use it in every manner imaginable. This herbal "barbecue sauce," a.k.a. pesto, becomes charred and aromatic when it's cooked over a hot fire. Corn on the cob and tomato halves blistered on the grill are perfect accompaniments to this dish.

    Serves 2

    For the Pesto
    4 cups (tightly packed) fresh basil leaves
    2 garlic cloves, minced
    3/4 cup olive oil
    1/2 cup grated pecorino Romano, Parmesan, or Dry Jack cheese
    1/2 cup walnuts or pine nuts
    Kosher salt and freshly ground black pepper to taste

    For the Chicken
    1 chicken, about 3 1/2 pounds
    Kosher salt and freshly ground black pepper to taste

    Print recipe

    For the pesto, place the basil and garlic in a food processor or blender and process to a purée. With the machine running, slowly add the olive oil, processing until it is incorporated. Add the cheese and nuts and process to a purée. Season with salt and pepper.
    Prepare a charcoal grill.
    Meanwhile, cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. In a large bowl, toss the chicken pieces with the pesto until evenly coated. Season with salt and pepper. Let marinate at room temperature for 20 minutes.
    Grill the chicken over a medium-hot fire, turning occasionally, until the skin is crispy and slightly charred and the juices run clear when the thigh is pierced with a knife, 20 to 25 minutes.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Basil - $1.99/ea
     Farm Fresh
      Garlic - $3.99/lb
     Farm Fresh, Med
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
      FreshDirect Pine Nuts - $10.99/4oz
      Grade A Whole Chicken, Cut Up - $1.99/lb
     8-piece pack, Grade A
    You May Already Have
      Bertolli Classico Olive Oil - $11.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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