Follow these steps for perfect results
Fresh Basil Leaves
packed
Hazelnuts
toasted, husked
Plain Dry Breadcrumbs
Freshly Grated Parmesan Cheese
Water
Fresh Lemon Juice
Garlic Cloves
peeled
Butter
room temperature
Fresh Oysters
shucked, shells reserved
Combine basil, hazelnuts, breadcrumbs, cheese, water, lemon juice, and garlic in a food processor.
Blend until the mixture is finely chopped.
Add butter and process until a smooth paste forms.
Season the pesto to taste with salt and pepper.
Preheat the broiler.
Arrange oysters in half shells on baking sheets.
Top each oyster with 1 1/2 teaspoons of pesto.
Broil until pesto begins to brown, about 1 1/2 minutes.
Place 3 oysters on each plate and serve immediately.
Expert advice for the best results
Ensure oysters are fresh and properly shucked.
Don't over-broil, or the oysters will become tough.
Serve immediately for best flavor and texture.
Everything you need to know before you start
10 minutes
Pesto can be made ahead.
Arrange attractively on a serving platter. Garnish with extra basil leaves and a lemon wedge.
Serve as an appetizer before a seafood meal.
Pair with a crisp white wine.
Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Combines Italian pesto with American oyster preparation.
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