Grilled Frog Legs in Pesto

 

 

 

 

 

 

Frog legs are a delicacy in several parts of the world. They are mostly eaten deep fried in tempura batter. In this recipe, I have chosen a different approach to frog legs by grilling and smothering them in a very rich sun-dried tomato pesto. The taste is amazing. The frog legs are fall-off-the bone tender. This is truly a treat you are sure to enjoy. It can serve as a main dish along side your starch of choice or as a delicious appetizer which will set the tone for a lovely dinner experience.

 

 

 

 

 

 

 

 

INGREDIENTS:

(1) 6 Pairs of Frog Legs

(2)  2 Tablespoons Olive Oil

(3) A Few Sprigs of Fresh Thyme

(4) 1/2 Teaspoon Chili Flakes

(5) Salt and Pepper to Taste.

(6) For Sun-Dried Tomato Pesto, see Recipe here.

 

 

 

 

 

 

 

PROCEDURE:

(1) Wash the frog legs, pat dry and place in a bowl.

(2) Remove the thyme leaves from the stalks and add to frog legs. Also add olive oil, chili flakes, salt and pepper. Mix well to coat frog legs. Cover with plastic wrap and place in fridge for 3 hours. This can be done earlier in the day.

 

 

 

 

 

 

 

(3) Meanwhile, make your Sun-Dried Tomato Pesto. Procedure can be found here.

 

 

 

 

 

 

 

(4) After 3 hours, preheat grill. Spray or brush grill with oil and grill frog legs for about 6 minutes per side. When frog legs are ready, they should not be pink inside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5) Place frog legs in  large bowl, add some of your pesto, mix and to coat frog legs and serve immediately. I served them on some “mashed potatoes”, actually, mashed cauliflower. It was quite a dinning experience.