Romaine Pesto and Egg-stuffed Tomatoes
Photo © Deb Perelman
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 large head romaine (about 1 1/2 lb)
- 1 large garlic clove
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 teaspoon salt
- 3/8 teaspoon black pepper
- 1 oz finely grated parmesan (1/2 cup), plus additional for serving
- 6 large tomatoes (about 3 inches in diameter)
- 6 large eggs at room temperature
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Flat-leaf parsley, loosely packed fresh leaves (1/4 cup)
- Romaine (1 large head)
- Tomatoes, large (6)
- Cooking & Baking
- Black pepper (3/8 teaspoon)
- Garlic clove, large (1)
- Olive oil, extra-virgin (5/8 cup)
- Salt (1/2 teaspoon)
- Dairy
- 1 oz finely grated parmesan (1/2 cup)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 9, 2006 (6 years ago).
31 people saved this recipe.
