Recipe of Pesto Deviled Eggs - Food Recipes

---------- exported from cookworks for meal-master, v7.0 title: pesto deviled eggs
Categories : appetizer servings: 24 24 ea egg 2/3 c fresh basil leaves 1 t dijon mustard 1 t cider vinegar 1 t liquid hot pepper sauce 1/4 t salt 1/2 t white pepper 3 t garlic puree 1/2 c olive oil 1/2 c pine nuts place eggs and water to cover in a saucepot, over a high flame heat to a boil, reduce heat, and simmer for 12 minutes, no more quickly drain and rinse in cold water, allow to cool completely peel and halve arrange whites onto a serving platter, set aside combine yolks, basil, mustard, vinegar, tabasco, salt, pepper, and garlic in a food processor with machine running, add oil in a thin-steady stream add pine nuts and process until thickened spoon into egg whites serve slightly chilled or at room temperature -----