Directions

• METHOD FOR RAW 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.
• METHOD FOR GRILLED OYSTERS:
• 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.