RCI-SC.005.0126.001
Pebre
300px| Pebre This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Choclo, with grilled meats and is good stir fried into pasta or rice. Yield: 8 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 2 cups
- ¾ cup
- ¼ cup
- 1 tablespoon
- 1 teaspoon
- ¾ teaspoon
- ¼ teaspoon
- garlic cloves3 unitminced
- 1½ tablespoons
Method
1
Mince the garlic cloves finely and set aside.
2
Roughly chop the fresh parsley and cilantro leaves, removing any thick stems, to yield about 2 cups each.
3
Finely dice the onions into small, uniform pieces, measuring out ¾ cup.
4
Combine the chopped parsley, cilantro, minced garlic, and diced onions in a medium bowl.
5
Add the fresh lemon juice, water, hot pepper sauce, salt, and black pepper to the herb mixture and stir well to combine.
6
Drizzle the extra virgin olive oil over the mixture and stir thoroughly until all ingredients are evenly distributed and the sauce is well combined.
7
Taste and adjust seasoning if needed, adding more salt, pepper, or hot pepper sauce to reach desired flavor balance.
8
Transfer pebre to a serving bowl and serve immediately as an accompaniment to empanadas, grilled meats, or other Chilean dishes.