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Nutrition Facts
Serving Size 1 (48g) Recipe makes 8 servings
Calories 37
Calories from Fat 24		(64%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 244mg		10%
Potassium 134mg		3%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.9g	3%
	Sugars 0.9g
Protein 0.8g		1%
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Pebre

Recipe #139234 | 10 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 28, 2005

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.

SERVES 8 (change servings and units)

Ingredients

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

Directions

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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Featured Reviews for This Recipe

From: lucchef

On Jul 21, 2008

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.

0 people found this review helpful

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From: TLA in FL

On Aug 28, 2007

***AWESOME ***I tried this recipe last friday and have already done it 4 times....seems we are using it on everything...steaks, salads, etc...

1 person found this review helpful

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From: justcallmetoni

On Nov 13, 2005

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.

3 people found this review helpful

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