Pesto Deviled Eggs6 hard boiled eggs2 TBSP pesto
2-3 TBSP mayonnaise
Parsley
Half eggs lengthwise, scoop out yolks, and place yolks in a small bowl. Set aside egg white halves. To bowl add pesto and mayonnaise and stir until smooth. Spoon or pipe mixture into halved egg whites. Garnish with parsley and a sprinkle of paprika. Makes 12 halves.
Pesto2 cups fresh basil leaves1 cup ( 3 oz) parmesan cheese
1/2 cup olive oil
1-2 buds garlic
1-2 TBSP piñon nuts
In a blender or food processor, place 2 cups lightly packed fresh basil leaves, washed and patted dry; 1 cup (3 oz) grated parmesan cheese; 1/2 cup olive oil; and 1 or 2 gloves garlic, minced or pressed. Whirl until basil is finely chopped and and mixture is blended. Spoon over hot cooked food. If made ahead, place in small jars and pour on a thin layer of olive oil to prevent darkening. Refrigerate up to 1 week; freeze for longer storage. Makes 1 1/3 cups
Sewing
Room |
|||
|---|---|---|---|