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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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