Mike Naylor's Pesto Oysters (minus the garlic)
You're Going To Need
Salty cheese-such as Parmesan Reggiano
Crush roughly equal parts basil leaves and pine nuts in a mortar (food processor will work for large volume) with sea salt to taste until it’s fairly smooth, then cut in a little canola oil to keep it from burning.
Put about 1/2 teaspoon per shucked oyster and sprinkle some salty cheese on it—Mike prefers Parmesan Reggiano but anything similar will work.
Mike Naylor is Senior Policy Advisor for Maryland’s Department of Natural Resources. He was Assistant Director of their Shellfish Program.