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 Cooking Light

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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

  1. 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.
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