This is a delicate, yet easy recipe, even my daughter has no problem with doing.
Using 2 fresh quail per person, put 2 tsp Classico Traditional Basil Pesto and 1 clove freshly peeled garlic inside cavity of each quail. Rub oil from pesto on exterior of quail. Double up sheets of Aluminum foil in the length of all quail to be baked. Place the stuffed quail side by side and double cover them with aluminum foil, then roll sides and ends to create a sealed pouch. Cut ¼ inch slits in top of pouch for steam to escape.
Place on baking sheet in preheated oven at 400 degrees for 1 hr 15 min. remove and serve with Steamed Wild Rice and a sprig of fresh Basil for garnish…
Serve while hot and Enjoy