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     title: pesto deviled eggs
categories: appetizer
  servings: 24

     24 ea egg
    2/3 c  fresh basil leaves
      1 t  dijon mustard
      1 t  cider vinegar
      1 t  liquid hot pepper sauce
    1/4 t  salt
    1/2 t  white pepper
      3 t  garlic puree
    1/2 c  olive oil
    1/2 c  pine nuts

place eggs and water to cover in a saucepot, over a high flame 
heat to a boil, reduce heat, and simmer for 12 minutes, no more quickly 
drain and rinse in cold water, allow to cool completely 
peel and halve
arrange whites onto a serving platter, set aside 
combine yolks, basil, mustard, vinegar, tabasco, salt, pepper, and garlic
in a food processor 
with machine running, add oil in a thin-steady stream 
add pine nuts and process until thickened 
spoon into egg whites 
serve slightly chilled or at room temperature

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