Pebre

recipe
Similar to Italian pesto or Argentinean chimichurri, this fresh herb sauce is a staple on Chilean tables. In addition to Pastel de Choclo, it pairs well with grilled meats and is good stirred into pasta or rice.

Yield:

8 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 37
Caloriesfromfat 66 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 3 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 240 mg
Calcium 28 mg

Ingredients

2 cups fresh parsley leaves (about 1 bunch)
2 cups fresh cilantro leaves (about 1 bunch)
3/4 cup chopped onion
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce or crushed red pepper
3/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoons extravirgin olive oil

Preparation

Combine first 9 ingredients in a food processor; pulse until minced, scraping sides occasionally. Place herb mixture in a bowl; cover and refrigerate 1 hour. Stir in oil before serving.

Note:

Viviana Carballo,

Cooking Light

May 2004
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