Oysters with Dill, Lime and Chilli Pesto
Simple yet sophisticated, these oysters are the perfect entrée for summer entertaining. Featuring a punchy green pesto of fragrant dill, fresh lime juice, and a hint of red chilli for subtle heat, they are bright, herbaceous and very moreish.
How long will it take?
15 minutes
What’s the serving size?
Makes 12
What do I need?
- 12 oysters
- 1 cup fresh dill, roughly chopped
- ¼ cup flat leaf parsley
- Zest and juice of 1 lime, plus extra to serve
- 1 small clove garlic
- 1 red chilli, deseeded and finely diced, plus extra to serve
- 2 tbsp slivered almonds
- ¼ cup grated Parmesan
- 1/3 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
How do I make it?
- Add dill, parsley, lime zest and juice, garlic, chilli, almonds, and Parmesan to a food processor and blitz until finely chopped. With the motor running, slowly drizzle in olive oil until you reach desired consistency. Season with salt and pepper to taste.
- Arrange the oysters on a platter. Spoon a small amount of the pesto onto each oyster.
- Garnish with extra lime and chilli and serve.
TOP TIPS
- This recipe can also be served hot. After you have added the pesto to the oysters pop them under the grill for 3 – 5 minutes or until the pesto is bubbling. Grilling adds a smoky edge to the flavour profile.
