1. Add the Parmesan cheese, spinach, basil, lemon juice, garlic cloves, walnuts, olive oil, salt, and pepper to a food processor. Process until smooth, scraping down the sides as needed. Taste and adjust seasonings as desired.

2. Once pesto is smooth, lightly season the hardboiled egg halves with salt and pepper and place a dollop of pesto over each. Garnish with a sprinkle of paprika and serve.

3. Store leftover pesto in the refrigerator for up to five days; leftovers are delicious on pasta (or zoodles), potatoes, grilled vegetables, fish, chicken, tofu, or steak.