Name: Broiled Oysters with Hazelnut Pesto
Yield: Serves 10
Ingredients: 1 1/2 cups (packed) fresh basil leaves; 3/4 cup hazelnuts, toasted, husked (about 5 ounces); 1/4 cup plain dry breadcrumbs; 1/4 cup freshly grated Parmesan cheese; 1/4 cup water; 1 tablespoon fresh lemon juice; 2 garlic cloves, peeled; 1/2 cup (1 stick) butter, room temperature; 30 fresh oysters, shucked, shells reserved

Recipe information

Yield
Serves 10

Ingredients

1 1/2 cups (packed) fresh basil leaves

3/4 cup hazelnuts, toasted, husked (about 5 ounces)

1/4 cup plain dry breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 cup water

1 tablespoon fresh lemon juice

2 garlic cloves, peeled

1/2 cup (1 stick) butter, room temperature

30 fresh oysters, shucked, shells reserved

Preparation

Step 1
Combine basil, hazelnuts, breadcrumbs, cheese, 1/4 cup water, lemon juice and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Step 2
Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1 1/2 teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1 1/2 minutes. Place 3 oysters on each plate and serve.

TagsAmerican Basil Herbs & Spices Hazelnut Nut Oyster Shellfish Seafood Starter Dinner Broil Food Processor New Years Bon Appétit

Recipe notes

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