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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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