Fresh or Grilled Oysters with Chimichurri

The bold flavour of chimichurri will complement both fresh shucked and grilled oysters.

Place first 9 ingredients into a blender or food processor*; pulse until loosely chopped.
Slowly add olive oil until mixture is well chopped. Remove from blender and use immediately or refrigerate chimichurri until ready to use (allow to warm to room temperature before using).
Shuck oysters and place onto a plate or serving platter. Top with chimichurri and serve.
*Chimichurri ingredients can be chopped by hand then placed into a bowl. Pour in olive oil in a steady stream and whisk to combine.

Preheat grill to high heat.
Place first 9 ingredients into a blender or food processor*; pulse until loosely chopped.
Slowly add olive oil until mixture is well chopped. Remove from blender and use immediately or refrigerate chimichurri until ready to use (allow to warm to room temperature before using).
Place the oysters on the hot grill, cup side down. Cook until the oysters open, about 2-4 minutes.
Remove the oysters from the grill; carefully remove the top shells and loosen the oysters from the bottom shells.
Top each oyster with chimichurri and return the oysters to the grill. Cook until the oysters and chimichurri are heated through, 1-2 minutes.
Remove from grill and serve hot.

CHEF’S TIP: this recipe easily makes enough chimichurri for 2 dozen oysters. Leftovers will last for a few days in the refrigerator.