Spinach and Basil Pesto

Ingredients

  • 2 ounces Parmesan, finely grated
  • ½ pound spinach, rough chop
  • 1 ounce fresh basil leaves
  • 1 clove garlic, peeled
  • ¼ cup olive oil
  • Juice of ½ lemon
  • Kosher salt, to taste

Directions

  1. In a food processor, pulse the garlic and the spinach to mince.
  2. Add the lemon juice, basil, and cheese, and process until smooth.
  3. Stream in the oil to emulsify, then season to taste.

Pesto Deviled Eggs

Ingredients

  • 1 dozen eggs, hard cooked, cooled, and peeled
  • ¼ cup spinach and basil pesto
  • 6 tablespoons mayonnaise
  • ½ teaspoon Kosher salt

Directions

  • Cut the eggs in half, lengthwise. Separate the whites from the yolks, and arrange the whites on a platter or tray to serve on.
  • Run egg yolks through the fine side of a box grater, or pulse in a food processor to turn into fine powder. Transfer to a mixing bowl and mix well with a rubber spatula to ensure the yolks are broken down and smooth.
  • Add all other ingredients and mix together till smooth and well combined.
  • Fit a pastry bag with your choice of star tip (or skip the tip and just use a zip-top baggie as a makeshift piping bag). Transfer egg mixture to pastry bag, then pipe about 1 ½ tablespoons of yolk mixture into each of the egg white halves.

Garnish as you’d like, with a sweet roasted red pepper coulis, some crispy onion strings, a chiffonade of fresh basil – whatever you like! Keep cold until ready to serve.

Makes: 24 pieces


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