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Oysters with Kale Pesto

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

Courses
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
  1. 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.
  2. Prepare the Calabrian Pepper Aioli. Process ingredients until smooth.
  3. Top each oyster with a dollop and serve with lemon. Enjoy!
Read it online: https://www.capemaymag.com/recipe/oysters-with-kale-pesto/
Chef Jon Davies
Chef Jon Davies
Executive Chef