Recipe by Sharon123
This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Chocio, with grilled meats and is good stir fried into pasta or rice.
Top Review by lucchef
This is not a good recipe for Pebre. I live in Chile and eat Chilean food daily and one of my favorite things is Pebre. Never use water in pebre. It seperates and is disgusting. Use more lemon and oil. Also only use vegetable oils as olive oil leaves a very nutty and different flavor. Also the pepper should be an aji but in the US you can use a jalapeÃ±o. It could go on. I will add a recipe this week for pebre. Look for it. ItÂ´s the best.
- 2 cups fresh parsley leaves (1 bunch)
- 2 cups fresh cilantro leaves (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
- 3 garlic cloves, minced
- 1 1⁄2 tablespoons extra virgin olive oil