03/05/2015
Parmesan Pesto Oysters
A tasty touch for oysters.
Makes:
24
Prep Time: 15 minutes
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 South Cape Aged Parmesan
- 2 dozen oysters
- 2 tomatoes, seeded and finely chopped
- shaved South Cape Aged Parmesan, for garnish
Method
Blend basil, pine nuts, garlic and oil together in food processor until finely chopped and stir in South Cape Aged 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 South Cape Aged Parmesan for best flavour.
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