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Title: Hard-Boiled Eggs With Pesto (Uova Sode Con Pesto)
Yield: 8 Servings

Ingredients

      8    eggs; hard boiled, shelled
           cut into 4 wedges
           PESTO:
      1 c  firmly packed fresh basil
           -leaves
      1 lg clove garlic
  1 1/2 tb grated Parmesan cheese
      1 tb grated Romano cheese
      1 tb pine nuts
    2/3 c  olive oil
           Salt
           Ground black pepper

Instructions

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.
Nutr. Assoc. : 0 0 0 0 3334 0 0 0 0 0 0 0

Contributor: Cook's Magazine June 1990

Preparation Time: 0:20

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