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August 26, 2008



Another version (which I'm not sure where I got from) is to mix together lemon juice, grated parmesan, olive oil, S&P and fresh basil, then stir this into cooked paste. Top with sauteed thin slices of courgette with lots of garlic.


I once shared a flat in Rome with a Sicilian chef (among others). He taught me a version of this that used cream as well (or its equivalents, fromage frais or soya somethingorother). Yum.


Ooh, I made this once, except I used butter instead of olive oil. It was bloody lovely!

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