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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!