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By Chef Kate on April 5, 2008
"This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe."
Prep Time: 30 mins
Total Time: 2 hrs 30 mins