Free Recipe Picante Pesto-Topped Oysters
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Picante Pesto-Topped Oysters Recipe
1/3 c Grated Romano cheese
3 lg Fresh green chiles;
-parched; peeled, seeded
2 Dried Chinese hot red chiles
4 Cloves garlic
1/4 c Pinon nuts (pine nuts)
3 tb Grated Parmesan cheese
3 tb Chopped fresh cilantro
Fresh grated nutmeg to taste
1/2 c Unsalted butter; melted
3 c Rock salt (as needed)
16 lg Oysters on half-shell
2 Limes; cut lengthwise in 6
-wedges
2 ts Caribe (crushed N. New
-Mexico hot red chile)
Picante Pesto-Topped Oysters Preparation
Preheat oven to 400. Set aside 2 TBS Romano cheese. In a food processor or blender, combine remaining Romano, green & red chiles, garlic, pinon nuts, Parmesan, cilantro & nutmeg. Process until pureed. With motor running, add butter in a thin stream, processing until well blended. Line 4 pie plates or rimmed ovenproof plated with rock salt. Place 4 oysters atop salt in each plate; top each oyster with a spoonful of chile pesto. Bake 6-8 minutes or until pesto is bubly. Remove oysters from oven; sprinkle evenly with reserved 2 TBS Romano cheese. Broil just until cheese is melted. Garnish each serving with 3 lime wedges, rubbing center of each wedge in caribe. Makes 4 servings. (See ”Parched Peppers” recipe to make them) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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