Yummy Dinner

Over the break, Hank and I made dinner for his family. We made spatchcocked chicken with a Pecan-Dill Pesto, broccoli gratin, and salad. Hank did the spatchcocking and grilling, I made the pesto and the gratin. It was super yummy and easy to do. We got the chicken recipe from my How to Grill by Steven Raichlen (the guy on PBS) and the gratin from Food Network.

Walnut-Dill Pesto

1 bunch fresh dill, washed, stemmed, and chopped

1 bunch fresh basil, washed, stemmed, and chopped

5 cloves garlic, chopped

1/2 cup walnut pieces (we used local pecans)

1/4 cup freshly grated Romano cheese

2 strips lemon zest (we just grated some zest)

1 cup olive oil

1/4 cup lemon juice

1 teaspoon coarse salt

1 teaspoon black pepper

Place the dill, basil, garlic, pecans, cheese, and lemon zest in a food processor and process until very finely chopped. With the machine running, add oil, lemon juice, salt, pepper, and 3/4 cup of water. Set 1/2 cup aside for when you flip the chicken on the grill. Use the rest to marinate the chicken for a minimum of two hours.