Pesto Deviled Eggs

1 (1/2-oz.) prosciutto slice
1 Tbsp. toasted pecans
1 garlic clove, coarsely chopped (about 1/2 tsp.)
1 cup firmly packed fresh basil leaves, plus more for garnish
1 oz. Parmesan cheese, finely shredded (about 1/3 cup)
1 1/2 Tbsp. extra virgin olive oil
1/4 tsp. grated lemon zest, plus 1 1/2 tsp. fresh juice (from 1 lemon), divided
6 hard-cooked large eggs, peeled
1 Tbsp. mayonnaise
1/4 tsp. kosher salt
Crushed red pepper

Preheat oven to 350°F. Place prosciutto on a parchment paper-lined baking
sheet. Bake until just crispy, about 10 minutes. Set aside to cool slightly, about 5
minutes. Break into 12 pieces; set aside.

While prosciutto bakes, combine pecans and garlic in a food processor; pulse
until finely chopped, about 5 seconds. Add basil, Parmesan, oil, and zest. Process
until mostly smooth, about 20 seconds, stopping to scrape down sides as
needed.
Cut eggs in half lengthwise, and remove yolks; set egg whites aside. Using a fork,
mash together yolks and mayonnaise in a small bowl. Add pesto, lemon juice,
and salt; stir well to combine.
Spoon or pipe egg yolk mixture into egg white halves. Top with prosciutto
pieces; garnish with crushed red pepper and additional basil, if desired. Serve
immediately, or store, covered, in refrigerator up to 1 day.