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Oysters with coriander pesto, chilli & kaffir lime

Cooking time: 40

Cooking method: Stove top


  • 50g fresh coriander, rough chopped
  • 2g ground coriander seeds, toasted
  • 1 small red chilli (medium heat), chopped
  • ½ clove fresh garlic, crushed
  • 10ml sweet red chilli sauce
  • 4 drops nam pla (Thai fish sauce)
  • 3 small kaffir lime leaves chopped
  • 1 fresh lime, ½ the zest (fine) & all the juice of the lime
  • 20g sesame seeds, lightly toasted
  • 100ml soy oil
  • 3 dozen NZ Pacific oysters, half shell
  • salt to taste
  • fresh coriander for garnish
  • lime wedge for garnish

Cooking instructions

  1. Combine all the ingredients except the oysters, salt, oil & lime juice into a food processor & blend together thoroughly. Slowly add the oil to thin the mixture, finish with the lime juice to sharpen the pesto & season with salt to taste.
  2. To serve dress the top of the oysters & allow to marinate for approx 30 minutes in a chiller before serving.
  3. Garnish with fresh coriander stems & lime wedges.

Note: This pesto can be thinned out further with more oil to create a dressing.

Image and recipe courtesy Nurtured Seafood