To make the spicy pesto, place herbs, pine nuts, chili pepper and garlic in a food processor, and season with salt and pepper. Add cheese and pulse to fine chop; stream in EVOO to combine into a pesto.
Halve eggs lengthwise, scoop the yolks into a mixing bowl and arrange whites on a platter. Mash yolks with prepared pesto to combine and adjust seasonings. Place filling into a plastic food storage bag and trim a corner to make a pastry bag. Pipe filling into egg white halves and garnish with small leaves of basil. Chill until ready to serve.