In a food processor add together the basil leaves and lemon juice and pulse 3 to 4 times on high. Next add in the cheese and pine nuts and pulse 5 to 6 times. Note: everything should appear finely minced and you may need to scrape the sides a few times with a rubber spatula. Next on high speed, slowly drizzle in the olive oil until combined. Season with salt and pepper. Once the eggs have been hard boiled, cooled and the shells removed, cut them in half long ways and place the cooked yolks into a large bowl and repeat until all of the yolks are in there

Add the yogurt to the egg yolk bowl and thoroughly mix with a whisk until smooth.

Next add in 1½ tablespoons of pesto and adjust the seasonings with salt and pepper and then chill until completely cool. Once the filling is cool, add it to a piping bag and squeeze a small amount of it into each ½ hard-boiled egg until all of them have been filled. Garnish by adding a small amount of the remaining pest to each pesto deviled egg and sprinkle on some fresh chopped chives. Completely cool before serving.