2 TBSP pesto
2-3 TBSP mayonnaise
sprigs of fresh parsley
sprinkle of paprika
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.
Pesto
2 cups fresh basil leaves (you can tear them up as you put in blender)
1 cup ( 3 oz) grated parmesan cheese
1/2 cup olive oil
1-2 buds garlic (you can also use minced garlic for convenience)
1-2 TBSP piñon nuts (you can pre-chop these)
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 and piñon nuts. Whirl until basil is finely chopped 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
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