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Mike Naylor's Pesto Oysters (minus the garlic)

You're Going To Need

  • Basil leaves

  • Pine nuts

  • Sea salt

  • Canola oil

  • Shucked oysters

  • Salty cheese-such as Parmesan Reggiano

Directions

 

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.

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Put about 1/2 teaspoon per shucked oyster and sprinkle some salty cheese on it—Mike prefers Parmesan Reggiano but anything similar will work.

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Mike Naylor is Senior Policy Advisor for Maryland’s Department of Natural Resources. He was Assistant Director of their Shellfish Program.

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