Pebre
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 37
- Calories from fat: 66%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.2g
- Protein: 0.8g
- Carbohydrate: 3g
- Fiber: 0.9g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 240mg
- Calcium: 28mg
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.
Pebre Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: Central/South American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Pebre (Chilean Cilantro Sauce)
Cooking Light -
Pebre Sauce
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