Pesto Deviled Eggs

Who doesn’t love deviled eggs.  I personally have a little bit of an obsession with eggs.  I will always say yes to a runny egg on pretty much anything, my favorite breakfast on the go is hard-boiled eggs, and if I’m feeling fancy I’ll make some deviled eggs for a gathering.  On Friday night I made a batch of hard-boiled eggs and I made the end of summer pesto…the dinner choice was obvious.

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I recognize it looks pretty gross, but if you like pesto trust me on this one.

Ingredients:

Measurements are not exact for mayo and pesto, you may need to adjust for consistency and taste.

– 4-6 eggs, hard-boiled and peeled

– 1/4 cup of mayo

– 3 Tbsp pesto

– 1 dash of dried mustard

– 1 tsp cider vinegar

Directions:

1. Cut eggs in half and remove yolk.

2. Mix together yolks, mayo, pesto, dried mustard, and cider vinegar with a fork.

3. Put everything in a ziplock bag, cut a small hole in the corner, and fill centers of egg whites.

4. Sprinkle with a dash of paprika.

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My husband was blown away with the filling process, he thought I was so smart to think of putting the filling in a bag and then squeeze it out.  I let him go on about it for a few minutes before I broke it to him that I did not invent said technique, in fact it’s extremely well-known.

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End of Summer Pesto

My basil plant has officially decided to pack it up for the summer.  It is bolting despite my efforts to prune and fertilize and the leaves are not as vibrant as they used to be, so it’s time to make Pesto!  My mother was boasting about how she used her basil at home and made 31 cups of pesto.  I thought my basil plant on the balcony was pretty big…it made 2 1/4 cups of pesto.  Note to self, get a bigger balcony.

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I didn’t have any pine nuts at home, so I substituted pistachios, and I used my infused olive oil instead of regular olive oil for a little something special.

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Ingredients:

Now I used some very loose measurements…it’s sort of about feel.  I wanted to use terms like “a lot”, “enough” and “a little” instead of actual measurements, but people like my husband will go a little crazy and abandon the project if I do that…so here are some guidelines as to what I did.

– 2 cups of packed basil leaves

– 4 sprigs of curly parsley

– 3 cloves of garlic

-12 pistachios, shelled

-1/3 cup infused olive oil (see “Garlic Chicken with Zucchini Ribbons” post for directions)

– 1/3+ cup of grape seed oil

– salt to taste

– 1/4 cup fresh shaved Parmesan cheese (I go pretty light on the cheese and add it to dishes later, most recipes call for 1/2 cup)

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Directions:

Put everything in the blender and pulse to blend, add oils slowly until consistency is smooth but not too runny.

For the final batch I didn’t have enough basil, so I added mint leaves, rosemary, and sage to fill up the food processor.  It had a nice herb flavor that will likely pair well with chicken.

Use immediately or store for a few days in the refrigerator.  If you want to freeze the pesto, most websites recommend not adding the cheese until thawed for use.  My mom has always frozen it with the cheese mixed in without consequence, so I did the same.  A good secret however is to pour a layer of olive oil on top of the pesto to keep fresh in the freezer.  Use in up to 3 months is recommended.  Again we must live on the wild side in my family, I have used pesto that is a year old and it’s still perfect and fresh…cheese and all.

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Basil, Lemon, and Jalapeno Pesto

For our anniversary my husband and I enjoyed a nice dinner out at one of our favorite wine bars the night before, La Madia.  On our actual anniversary we decided to make a meal at home.  We got a nice bottle of champagne and I was going to plan a meal to compliment it, but he was dead set on having a hamburger for dinner.  I like a burger as much as the next girl, but it wasn’t exactly what I was in the mood for.  Instead, we drank beers and grilled out, typical.  While he made his burger I tried to get creative.  It started with making a pesto…

For the pesto I took a bunch of my overgrown basil and mint to use as the base.  I used primarily basil as it is threatening to bolt, but I’m really into mint so I had to use a bit of that to round it out.

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Ingredients:

-1 cup of basil

-1/3 cup of mint

-juice from 2 lemon wedges

-1/2 jalapeno, diced

-2 cloves garlic

-1/4 cup olive oil

Directions:

Add everything to the blender or food processor except the olive oil.  I would add this slowly so as to not make it too runny, may not take the full amount.  Mine came out a little juicy looking, but it had good flavor.

2013-09-04 19.23.12My husband put the pesto on his burgers with tomatoes, basil leaves, grilled onions, and peppers.  It looked pretty tasty, but I was looking for something a little lighter and fresher.

2013-09-04 19.46.07First I put the pretzel roll on the grill, cut side down.  After a minute I took it off to spread the pesto on the top and bottom and lined it with fresh mozzarella cheese.  To melt the cheese, I put the bread back on the grill, but turned the grill off so it’s hot enough for melting the cheese but not burn the outside of the bread.

Next I filled with tomatoes, fresh basil, a grilled onion, pepper, and slice of grilled zucchini.  So good!  We ate outside so the lighting in the picture for the final product is extremely poor and doesn’t do it justice, so you will have to use your imagination.