Oysters with pesto butter
DO AHEAD Pesto butter can be prepared up to 3 days ahead.
Cover;
refrigerate until required.
125g butter, softened
1 tablespoon lemon juice
2 tablespoons coarsely chopped fresh basil
2 tablespoons pine nuts, toasted 24 oysters, on the half
shell
1 Blend or process butter, juice and basil until smooth; fold in
nuts. Cover; refrigerate until firm.
2 Preheat oven to moderately hot.
3 Divide pesto butter among oysters. Bake, uncovered, in moderately
hot oven about 5 minutes or until butter melts and oysters are
heated through.
4 Serve hot.
makes 24
per oyster 5.4g fat; 225kJ(54cal)