Oysters with Kale Pesto

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

Oysters with Kale Pesto

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Course Appetizer

Cuisine Seafood

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!

Tagged: Summer 2024