- 1/2 Cup red wine vinegar
- 1/4 Cup Breckenridge Avalanche Ale
- 2 Tablespoons fresh oregano
- 4 garlic cloves
- 1/2 Cup shredded fresh Parmesan, plus more for topping
- 1 Teaspoon red pepper flakes
- 1 sprig of rosemary
- 1 bunch cilantro
- 1 Cup packed spinach
- 1 1/2 Cup oil
- 12 oysters
Add all ingredients except oysters one at a time from top to bottom into a food processor until you have a pesto-like paste.
Slowly drizzle oil in at the very end to emulsify all ingredients.
Salt and pepper to taste, keeping in mind the oyster brine will add a bit of salt.
Preheat oven to 400 degrees F.
Lay 12 oysters out on a sheet tray.
Using a soup spoon, drop about 1 ounce of sauce on each oyster and spread it out.
Sprinkle with Parmesan cheese and place in the oven on the top rack.
Immediately turn oven from bake to low broil and cook oysters until the cheese on top has browned and the sauce is bubbling a bit.
Serve with grilled lemon wedges.