Hard-Boiled Eggs With Pesto (Uova Sode Con Pesto)
appetizers, first course, side dish, spring
8 eggs; hard boiled, shelled
cut into 4 wedges
PESTO:
1 cup firmly packed fresh basil leaves
1 large clove garlic
1 1/2 tablespoons grated Parmesan cheese
1 tablespoon grated Romano cheese
1 tablespoon pine nuts
2/3 cup olive oil
Salt
Ground black pepper
TO PREPARE: For the pesto, mince first 5 ingredients in a food processor. With machine on, add oil in a slow, steady stream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. (Mixture can be topped off with a thin layer of olive oil and refrigerated up to 3 days.)
TO SERVE: Arrange wedges of hard-boiled egg on a serving platter. Drizzle Pesto over eggs and serve.
NOTES : Deviled eggs, Italian style.
If traveling to a picnic site, transport the whole eggs and Pesto separately. Then, just before serving, cut the hard-boiled eggs into wedges and drizzle them with Pesto. 0 0 0 0 3334 0 0 0 0 0 0 0
Contributor: Cook's Magazine June 1990
Yield: 8 servings
Preparation Time: 0:20
