Process all ingredients (from Parmesan to chili flakes) in a food processor or blender until smooth. Scrape down sides as needed. Taste and adjust seasonings as desired.
1 1/2 cups Parmesan cheese, freshly grated, 1 cup Baby spinach, fresh, 2/3 cup Extra Virgin Olive Oil, 1/2 cup Basil, fresh, 3 Tbsp. cold water, 1 Tbsp. fresh lemon juice, 2 cloves garlic, minced, 1/2 tsp. salt, 1 Tbsp. tarragon leaves (optional), pinch red pepper chili flakes
Once blended place a dollop of pesto over hard boiled egg halves. Sprinkle with cayenne or paprika and serve.
6 eggs hard boiled, halved
Notes
Recipe inspired from Southern Living Magazine, April 2015 Edition