Pesto Deviled Eggs

1. 1

   Toast pine nuts in a small heavy pan over medium heat until nuts are slightly brown and fragrant, about 5-7 minutes.

2. 2

   Set aside and allow to cool.

3. 3

   Meanwhile place basil leaves in a heavy duty ziplock bag.

4. 4

   Zip the bag almost all the way closed, leaving a small opening to allow air to escape.

5. 5

   Pound the leaves with the smooth side of a meat tenderizer or roll several times with a rolling pin until leaves are bruised, about 2 minutes.

6. 6

   Place bruised leaves, toasted pine nuts, parmesan cheese, garlic, salt and pepper in a food processor and pulse until a rough paste is formed.

7. 7

   Then with the motor slowly running, slowly pour the olive oil through the feed tube until all of the ingredients are well combined, scraping the sides of the bowl as necessary.

8. 8

   Set aside.

9. 9

   Peel eggs.

10. 10

    Cut in half, long-ways.

11. 11

    Gently remove yolks from eggs and place them in a medium bowl.

12. 12

    Mix yolks, basil pesto and mayo until well combined.

13. 13

    Spoon or pipe the mixture into the hollowed out egg whites.

14. 14

    Garnish each egg with a strip of fresh basil leaf, if desired.

15. 15

    Cover and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.