These oysters are 12 reasons to celebrate. All the taste and none of the hassle.
12 oysters, shucked
100g butter at room temperature
½ lemon, juiced
30g Parmesan, grated plus extra to garnish
30g fresh basil, coarsely chopped
2 tbsp pine nuts
1 garlic clove, minced
For the pesto butter, add the butter, lemon juice, Parmesan, basil, garlic and pine nuts to a food processor. Blitz until a smooth consistency. Set aside until ready to use.
Prepare your oysters and place them on a grill pan or large baking tray.
Place ½ tsp of the pesto butter on top of each oyster.
Cook the oysters under a preheated grill for 3-4 minutes each.
Serve immediately with a sprinkling of grated Parmesan (optional).
If you're short on time, adding ready-made pesto to butter works great here.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/