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Oysters with Kale Pesto
This recipe appears in The World Is Your Oyster from our Summer 2024 issue.
Oysters with Kale Pesto
Gather these ingredients
Oysters
- 12 oysters, shucked
- 1 1/2 cups kale
- 4 cloves garlic
- 3 Tbsp pecans
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
Calabrian Pepper Aioli
- 1/2 cup mayo Hellman’s with olive oil works great here
- 2 Tbsp Calabrian peppers
- 4 cloves roasted garlic
Instructions
- In a blender combine garlic, nuts, and kale. Drizzle in oil and process until smooth. Top each oyster with kale pesto and bake at 400 degrees for 8 minutes.
- Prepare the Calabrian Pepper Aioli. Process ingredients until smooth.
- Top each oyster with a dollop and serve with lemon. Enjoy!
