Preparation:
place eggs and water to cover in a saucepot, over a high flame heat to a boil, reduce heat, and simmer for 12 minutes, no more quickly drain and rinse in cold water, allow to cool completely peel and halve arrange whites onto a serving platter, set aside combine yolks, basil, mustard, vinegar, tabasco, salt, pepper, and garlic in a food processor with machine running, add oil in a thin-steady stream add pine nuts and process until thickened spoon into egg whites serve slightly chilled or at room temperature |
