- 1/4 cup packed parsley
- 1/2 cup packed basil
- 2 tablespoons toasted pine nuts
- 1 small red chili pepper, seeded, coarsely chopped or 1 scant teaspoon chili flakes
- 2 cloves garlic
- Salt and pepper
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- About 5 tablespoons EVOO – Extra Virgin Olive Oil
- 12 hardboiled eggs
To make the spicy pesto, place herbs, pine nuts, chili pepper and garlic in a food processor, and season with salt and pepper. Add cheese and pulse to fine chop; stream in EVOO to combine into a pesto.
Halve eggs lengthwise, scoop the yolks into a mixing bowl and arrange whites on a platter. Mash yolks with prepared pesto to combine and adjust seasonings. Place filling into a plastic food storage bag and trim a corner to make a pastry bag. Pipe filling into egg white halves and garnish with small leaves of basil. Chill until ready to serve.