• 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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