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Recipe Category: Starters » Entrees

Parmesan Pesto Oysters

A tasty touch for oysters.

Makes: 24
Preparation Time: 15 minutes
  • 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

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.


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.

Recipe Type: Appetisers, Seafood

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 03/05/2015

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