Christmas appetizer with pesto and eggs
Ingredients for 6 people:
6 hard boiled hen eggs
6 hard boiled quail eggs
1 piece of carrot
1 piece of cucumber
2 teaspoons of liver pate
6 green sprigs of spring onion or chives
Black pepper (small grains)
1 bunch of basil
3-4 sprigs of parsley and dill
10-12 spinach leaves
2 cloves of garlic
30 g of freshly roasted and peeled hazelnuts
2-3 tablespoons grated parmesan
Salt and pepper
Between 150 and 200 ml light olive oil or sunflower oil
Place all ingredients for the pesto (the second group) in a deep jar (of 900 ml or 1 liter). Blend them all until thick and smooth pesto. Adjust the thickness by adding more parmesan and hazelnuts. It must be as thick as a spreading paste. Close the jar and refrigerate. The quantity is more than the one needed. Left over pesto can be enjoyed with something else.
Cut the boiled eggs slightly on the bottom (small and large ones) so that they could stand upright. Dig out their yolks very carefully. Set the whites aside and mash the yolks with a fork, then stir them in the pesto. In another bowl, mix the liver pate with a spoon of pesto.
To assemble the snowmen, stuff the quail eggs with pate pesto and the hen eggs with egg yolk pesto. The easiest way is to use a pastry bag or a freezer bag. Then fix the small eggs on the big ones with a wooden toothpick.
Make hats from a small and a large wheel of cucumber and cut small pointy noses out of the carrot. Use a few peppercorns for buttons and eyes of the snowmen and bleached sprigs of spring onion to make their scarves. To make them even cuter, make small broomsticks from thin twigs of parsley and toothpicks.
Until serving time, store the appetizers in the refrigerator in an airtight container. These snowmen can be made several hours in advance.