Courgetti with basil cashew pesto from The Guardian Cook supplement, June 15, 2013 (page 2)

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Notes about this recipe

  • Krisage on October 06, 2025

    Made only the sauce. Seemed like a lot of olive oil, but texture and flavor were good. In lieu of lemon juice, used half as much lemon vinegar. Sprinkled in some dried chili flakes to good effect.

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