Prep 10 mins
Cook 0 mins
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.
- 473.18 ml fresh parsley leaves (1 bunch)
- 473.18 ml fresh cilantro leaves (1 bunch)
- 177.44 ml chopped onion
- 59.14 ml water
- 14.79 ml fresh lemon juice
- 4.92 ml hot pepper sauce (or crushed red pepper)
- 3.69 ml salt
- 1.23 ml black pepper
- 3 garlic cloves, minced
- 22.18 ml extra virgin olive oil
- Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally.
- Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving.
- Yield: 8 servings.
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.
***AWESOME ***I tried this recipe last friday and have already done it 4 times....seems we are using it on everything...steaks, salads, etc...
Made this to accompany Chilean Pastel De Choclo Chilean Pastel De Choclo. As much as I loved the entree, this condiment left me a tad flat. On its own, I think I would have preferred a 60-40 split for the cilanto-parsley base. That said, it was a the perfect foil to the sweetness of the corn in the pastel.