This marvelous snack came about because of excess Pesto. Is it really possible to have an overabundance of Pesto? The thing is you don't want to keep it for too long. You could stand at the kitchen counter and just eat what's left by the spoonful, but thankfully, there are other options.
To begin at the beginning, we have Lemon Basil. Cutting it back so that it will keep producing, gives us amounts sufficient for Pesto. Lemon Basil Pesto with Macadamia nuts, to be exact, adapted from Alice Waters' Pesto recipe in The Art of Simple Food.
Lightly toast the mac nuts to bring out their nuttiest flavor, then proceed:
2 cups lemon basil (or other variety) leaves, lightly packed
1 clove garlic, peeled
1/4 cup macadamia nuts, lightly toasted
1/4 cup grated Parmesan cheese
Whir in your food processor - or pound and grind away in a mortar and pestle, depending upon your craving for authenticity. One day I'll have to try the mortar and pestle version so I really know from authentic.
While whirring, slowly add
1/2 cup extra-virgin olive oil or macadamia nut oil.
Taste and adjust for salt if needed. Will keep 3 days or so, refrigerated with plastic wrap touching onto the pesto.
OK, now you've served it with your pasta, as a side with a lovely vegetable and Feta Frittata ( as I did), or perhaps with grilled chicken. Then, say you have about a 1/3 cup or so left? It is at this point, Deviled Eggs may start calling to you. Sunday afternoon, and still without lunch, that's exactly what happened. I leaped up and put some eggs on to boil.
After slicing them lengthwise, remove the yolks, mash well, add the pesto, a scoop of full-fat (only way to go) yogurt, a scoop of mayonnaise and dash of salt. Mix well and stuff. Eat and enjoy. Should be called angelic.