Name: Oysters with Kale Pesto
Ingredients: 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; 1/2 cup mayo; 2 Tbsp Calabrian peppers; 4 cloves roasted garlic

This recipe appears in The World Is Your Oyster from our Summer 2024 issue.

Oysters with Kale Pesto

Courses: Appetizer

Print Recipe

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!