Romaine Pesto and Egg-Stuffed Tomatoes Adapted from Gourmet, September 2006 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 … Continue reading romaine pesto and egg-stuffed tomatoes