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03/05/2015

Parmesan Pesto Oysters

Parmesan Pesto Oysters
A tasty touch for oysters.

Makes:

24

Prep Time: 15 minutes

Download Recipe PDF

Ingredients

  • 1 bunch basil leaves
  • 1/3 cup toasted pine nuts
  • 1 clove garlic, peeled and chopped
  • ½ cup extra virgin olive oil
  • ¼ cup grated parmesan
  • 2 dozen oysters
  • 2 tomatoes, seeded and finely chopped
  • shaved parmesan, for garnish

Method

Blend basil, pine nuts, garlic and oil together in food processor until finely chopped and stir in parmesan. Just prior to serving, place a spoonful of chopped tomato in the shell under each oyster, top with a dollop of pesto and garnish with shaved parmesan.

Tips

Pesto can be made weeks in advance. Store in a jar in the fridge with a layer of extra virgin olive oil on the surface. Pesto is also great served with prawns, in pasta or for pizzas. Always freshly grate parmesan for best flavour.

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