Broiled Oysters with Hazelnut Pesto

1. 1

   Combine basil, hazelnuts, breadcrumbs, cheese, 1/4 cup water, lemon juice and garlic in processor.

2. 2

   Blend until mixture is finely chopped.

3. 3

   Add butter and process until smooth paste forms.

4. 4

   Season pesto to taste with salt and pepper.

5. 5

   (Can be made 2 days ahead.

6. 6

   Cover and refrigerate.

7. 7

   Bring to room temperature before continuing.)

8. 8

   Preheat broiler.

9. 9

   Arrange oysters in half shells on 2 large baking sheets.

10. 10

    Top each oyster with 1 1/2 teaspoons pesto.

11. 11

    Working in batches, broil until pesto begins to brown, about 1 1/2 minutes.

12. 12

    Place 3 oysters on each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.