(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

[magid.livejournal.com]

I don't yet have a cuisinart, actually... Someday, perhaps, if I can figure out where to fit one in the kitchen. (And if I do find some extra space, the question becomes whether to splurge on a cuisinart, or a toaster, or a waffle iron, or some other lovely kitchen item. So many kitchen things, so little space...)

And what's a roentgen oven? A microwave? If so, I've successfully defrosted many things on low setting in mine, and I think pesto was one of them, though I'm not positive.