Ingredients
⅓ cup Firmly packed fresh basil leaves, plus small leaves, to serve
1 tbsp Fresh lemon juice
2 tbsp Pine nuts, toasted
125 g Butter, at room temperature
36 (3 dozen) Pacific or Sydney Rock Oysters
Rock salt, to serve
20 g (1/4 cup) finely grated parmesan
Lemon wedges, to serve
1
Step 1.
Process the basil, lemon juice and half the pine nuts in a food processor until finely chopped. Transfer to a bowl. Add the butter and stir until well combined. Season.
2
Step 2.
Preheat grill on high. Line a baking tray with foil. Place the oysters on the lined tray. Spoon the butter mixture on top of each oyster. Grill the oysters for 2 minutes or until butter is sizzling and oysters are heated through.
3
Step 3.
Place the rock salt on a large serving platter. Top with the oysters. Sprinkle over the parmesan, remaining pine nuts and extra basil leaves. Serve with lemon wedges.
Enjoy!!
Thanks to TASTE.COM.AU
Ingredients
Ingredients
⅓ cup Firmly packed fresh basil leaves, plus small leaves, to serve
1 tbsp Fresh lemon juice
2 tbsp Pine nuts, toasted
125 g Butter, at room temperature
36 (3 dozen) Pacific or Sydney Rock Oysters
Rock salt, to serve
20 g (1/4 cup) finely grated parmesan
Lemon wedges, to serve
