Eggs with a Twist Part 2. Or…… Time to Harvest your Basil!

I have discovered yet another twist to a tried and true recipe, actually, make that two, when they are combined.  Deviled eggs and pesto….yes, you read that correctly.  These two marry to create a delightful new taste to a couple of old favorites.  Besides, it really is time to harvest your basil, and pesto is the perfect way to freeze that fresh taste of summer.  Also, it’s tailgating time, and deviled eggs are an integral part of the pre-game feast. Use your favorite deviled egg recipe and substitute your pickled relish with pesto and, presto!, you have an appetizer or side dish that will command raves.  I use a roasted red pepper pesto because I’m not sure how to make a Carolina Blue pesto.  It’s your choice or your team’s colors.

images

Pesto Deviled Eggs

Ingredients

6 hard boiled eggs
3 Tablespoons Mayonnaise
1 to 2 teaspoons pesto

Preparation

Scoop out the hard boiled yolk from the eggs.  Using the tines of a fork, mash the yolk and add remaining ingredients.  Using a small spoon, dollop the ingredients back into the egg white halves.  Garnish with toasted pine nuts, petite basil leaves or paprika.

Roasted Red Pepper Pesto

Ingredients
• 2 red peppers, halved and roasted
• 1 garlic clove
• ½ cup of basil
• ¼ cup shredded Parmesan
• ⅓ cup of pecans, toasted
• 2-3 Tablespoons of olive oil
• salt & pepper

Preparation

1. Preheat oven to 350º.
2. Halve and seed the red peppers. Roast in oven for 15 minutes with the inside side down. Flip them over after 15 minutes and roast for another 15 minutes on the other side.
3. Remove from oven and place in a bowl, cover with plastic wrap and let sit for 10 minutes. {this will keep the heat in the bowl and make it easier to remove the skin}.
4. After peppers are finished resting, remove the skins and set aside.
5. Put pecans in a saute pan and toast until just fragrant. {about 7-10 minutes}
6. In a processor put, roasted red peppers, garlic clove, toasted pecans, shredded Parmesan cheese, basil, salt and pepper. Blend together.
7. Slowly start to add olive oil {depending on how you like your consistency} to the pesto mixture.

 This freezes well.  It is delicious tossed with pasta.

Advertisements

The Spirit of Giving?

We all know that special time of year when people are feeling oh so generous. The spirit of giving is evident all around….at the office, the schools and most especially, found in plastic bags on everyone’s door knob, when they are returning from having just spread their own special cheer.

You know the season, right? Zucchini season!!! When it grows, it really grows. All sizes too, whatever your heart desires. What to do with these gifts of the season you ask?

Zucchini Bread. A good recipe can be found online, or in any church or junior league cookbook worth its reading. I bake and freeze small and large loaves for year round enjoyment. They make nice hostess gifts in a pinch, unless your hostess also has her freezer stocked from all of those generous gifts of bounty.

My “go to” zucchini recipe is fritters. They are delicious, and can be eaten as a side dish with most entrees. They are also a great appetizer, that I like to serve with basil mayonnaise.                                                                                                                Though the zucchini rush is summertime, this nice little veggie is the gift that keeps giving all year long.

DSC01676

Zucchini Fritters

2 medium zucchini
2 Tablespoons grated onion
2 eggs
6 to 8 Tablespoons flour
1 Teaspoon baking powder
1 Teaspoon salt
1/2 Teaspoon pepper
butter & vegetable oil

Grate the zucchini and onion in a bowl. Add the remaining ingredients. Heat 1/2 Tbl. butter and 1/2 Tbl. oil in the pan. Use medium to medium high heat. When the oil and butter are hot, drop heaping spoonfuls of batter in the pan.   Cook about 2 minutes on each side until browned. Continue to add oil and butter to the pan when needed, as remaining fritters are cooked.

Basil Mayonnaise 

1 cup lightly packed fresh basil
1 cup mayonnaise
2 teaspoons fresh lemon juice
freshly ground black pepper
1/4 teaspoon lemon zest

Combine  the basil, 1/4 cup of the mayonnaise, lemon juice and several grinds of black pepper in the bowl of a food processor. Process until the basil is finely chopped. Add the remaining mayonnaise and lemon zest and process again.

Store in a tightly covered bowl in refrigerator. It will keep for up to 3 days.