Roasted Whole Pesto Poussin
Serves 4

• 4 poussins, cleaned, rinsed thoroughly and patted dry
• 1 cup Roasted Garlic Asian Pesto
• 1 large white cabbage, shredded
• 2 heads radicchio, shredded
• 2 tablespoons extra virgin olive oil
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper
• Whole cabbage leaves or banana leaves for garnish

Marinate the poussins in the Roasted Garlic Asian Pesto for 1-4 hours or even overnight. Place a roasting pan in oven and pre-heat to 525 degrees. In a large bowl, toss cabbage and radicchio with extra virgin olive oil and lemon juice; season with kosher salt and freshly ground black pepper. When pan is hot, add cabbage mixture and top with marinated poussins. Roast until nicely browned, then turn oven down to 325 and continue roasting another 20-30 minutes until juices of the poussins run clear. Serve on large cutting board lined with large, raw cabbage leaves or banana leaves.