Broiled Oysters with Toasted Pecan Pesto
- Coarse or kosher salt for anchoring the oyster shells
- ¼ cup lightly toasted pecans (10 to 12 minutes in a 350° F. oven)
- 2 small garlic cloves
- 3 cups firmly packed fresh basil leaves
- 2½ tablespoons coarse dry bread crumbs
- 2½ tablespoons freshly grated Parmesan
- 2½ tablespoons water
- 2 teaspoons fresh lemon juice 2
- ½ tablespoons butter, at room temperature
- 2½ tablespoons fruity olive oil
- 16 oysters on the half shell
- 2 tablespoons finely julienned fresh basil leaves (optional garnish)
Instructions:
These Broiled Oysters with Toasted Pecan Pesto make an incredible appetizer.
- Preheat the broiler. Spread enough coarse salt in a large shallow roasting pan for a layer about ½ inch thick; set aside.
- Whiz the pecans, garlic, basil leaves, bread crumbs, Parmesan, water, and lemon juice in a food processor or an electric blender at high speed until reduced to paste. Add the butter and olive oil and churn until smooth. Set the pecan pesto aside.
- Carefully remove the oysters from their shells and reserve. Wash and dry the shells, then bed in the pan of salt.
- Return the oysters to their shells, set in the broiler 3 inches from the heat, and broil for 4 minutes. Remove the pan from the broiler and spoon the reserved pesto over the oysters, dividing the total amount evenly. Return to the broiler and broil for 4 to 5 minutes or until bubbling and lightly browned.
- Arrange four oysters on each of four heated small plates; garnish, if you like, with a little of the julienned basil, and serve hot as a first course.