(Almost) green eggs without ham

[magid]

This morning, far later than I should've, I made a batch of rather chunky vegan basil-walnut pesto. I had a lot of basil; I ended up with a soupbowl full of pesto (along with frustration that my blender doesn't handle larger quantities of basil efficiently).

This afternoon, I decided to make green eggs. More precisely, devilled eggs with pesto mixed into the yolks instead of mayo. They taste just fine, though they're not quite as green as I'd imagined.

There's quite a lot of pesto left for experimenting with... Suggestions welcome.

Though anything not used by Sunday is likely to end up in the freezer, in individual packets, for bringing fresh basil taste into my winter kitchen.

Comments

[spwebdesign.livejournal.com]

Hmmm...pesto wine?

[magid.livejournal.com]

First thought: ugh.
Second thought: a large amount for pesto is not nearly a large enough amount for to make wine with.
Third thought: does that really sound good to your mental mouth?
Really?

[spwebdesign.livejournal.com]

(1) It was worth the thought, but thoughts don't have to translate to action.
(2) You can make wine out of almost any amount of anything. I'm sure you would only want a small amount of pesto.
(3) No. But I've seen recipes for good garlic cooking wines, and I'm sure basil would make a very nice wine.

Pesto wine

[magid.livejournal.com]

(Though I wanted to write a drunkard magician's line "Presto, wine!")

I suppose you can make wine out of anything.... In my head, I can imagine using wine and pesto in one dish, but not having them be the same thing, as it were.
I suppose I'm just limited.