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This is really good and it gave me an opportunity to prune back a lot of my herb plants which were getting a little leggy. We doubled the sauce and we are going to have the leftovers on swordfish tomorrow. When we make it next time, we will reduce the amount of lemon flavor a bit. As it stands, it's a very prominent flavor and I'd like it to be a little less "in your face." Thanks for posting.

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Paris D July 16, 2013
Pan Roasted Cobia With Double Basil Pesto