Pesto Deviled Eggs
Pesto Deviled Eggs
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  • 1/4 cup packed parsley
  • 1/2 cup packed basil
  • 2 tablespoons toasted pine nuts
  • 1 small red chili pepper, seeded, coarsely chopped or 1 scant teaspoon chili flakes
  • 2 cloves garlic
  • Salt and pepper
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • About 5 tablespoons EVOO – Extra Virgin Olive Oil
  • 12 hardboiled eggs
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To make the spicy pesto, place herbs, pine nuts, chili pepper and garlic in a food processor, and season with salt and pepper. Add cheese and pulse to fine chop; stream in EVOO to combine into a pesto.

Halve eggs lengthwise, scoop the yolks into a mixing bowl and arrange whites on a platter. Mash yolks with prepared pesto to combine and adjust seasonings. Place filling into a plastic food storage bag and trim a corner to make a pastry bag. Pipe filling into egg white halves and garnish with small leaves of basil. Chill until ready to serve.

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