1 cup packed fresh parsley leaves
1/4 cup walnuts
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 pint oysters with liquor
2 tablespoons butter
2 cloves garlic, sliced


1. Pulse together parsley, walnuts, olive oil and Parmesan cheese in bowl of food processor until very finely chopped. Set aside.
2. Drain oysters very well reserving liquor. Heat butter and garlic in a large heavy skillet. Add oysters and cook until edges have curled, shaking pan to keep them from sticking.
3. Divide oysters between 2 soup plates; keep warm. Add liquor to skillet and cook over high heat until reduced to about 1/2 cup; drizzle over oysters. Top each with half of pesto and serve.

If you prefer your oysters cooked, this elegant recipe is both quick and easy. We have taken the raw garlic out of the pesto and mellowed it by warming it in the hot butter so you can enjoy the flavor without the bite. If you prefer, you may leave it out altogether.

Oyster Pan Roast with Parsley Pesto
Categories :
Tags :