Pesto Oyster Rockefeller

By mtlabor
September 20, 2012
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Author Notes: A twist on a classic, brings juicy oysters together with a basil-almond pesto, breadcrumbs, and heirloom cherry tomatoes.mtlabor

Makes: 6 oysters

  • 6 oysters, shucked and on the half shell
  • 1 cup basil
  • 1/4 cup toasted almond slices
  • 1/4 cup parmesan cheese
  • 1/4-1/2 cups olive oil
  • 6 heirloom cherry tomatoes, halved
  • 1/4 cup breadcrumbs
  • salt and pepper, to taste
  1. In a blender or food processor, combine the basil, almonds, and parmesan. Drizzle in olive oil until you reach your desired consistency. Season with salt and pepper, to taste.
  2. Place about a tablespoon of pesto on each oyster and top with a heaping teaspoon of breadcrumbs and 2 halves of the heirloom tomatoes.
  3. Broil oysters under high heat for about 6-7 minutes or until breadcrumbs are golden brown and pesto is bubbly. Serve right away.

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