Preheat the oven to 350 degrees F.

Grease the bottom of a 9” x 13” pan and line with parchment paper.

Separate the eggs.

Whisk or beat the egg whites until foamy.

Pour the beaten egg whites into the prepared pan. Cover the pan with aluminum foil.

Place in the oven and bake for 15 minutes.

Remove from the oven and let cool.

In the meantime, Lightly beat the yolks together.

Scramble the yolks in a nonstick pan. Remove from heat and let cool.

Divide the cooked yolks in half (use a kitchen scale)

Place two disposable pastry bags in two tall glasses and fold the tops over the sides of the glasses.

Place one-half of the cooked yolks in a food processor. Add the red pesto and pulse until blended. Transfer the mixture to one of the prepared pastry bags.

Repeat with the other half of the yolks and the green pesto.

Use a knife to loosen the egg whites from the side of the pan.

Carefully flip the pan upside down onto a cutting board.

Gently peel the parchment paper off of the whites.

Use a star cutter to cut out shapes.

Transfer the shapes to a serving platter.

Pipe the red and green pesto fillings in the middle of the stars.

Sprinkle with finishing salt and serve.