READY IN: 10mins
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 jalapeño. It could go on. I will add a recipe this week for pebre. Look for it. It´s the best.

Ingredients Nutrition


  1. Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally.
  2. Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving.
  3. Yield: 8 servings.

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