Difference between revisions of "Pebre"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Chilean ([^cC])(.*)\]\]" to "Category:Chilean cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1½ tablespoons extra virgin [[olive oil]] | * 1½ tablespoons extra virgin [[olive oil]] | ||
| − | == | + | == Procedures == |
# Combine first 9 ingredients ([[parsley]] through [[garlic]]) in a food processor; pulse until minced, scraping the sides occasionally. | # 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. | # Place herb mixture in a bowl, cover and refrigerate 1 hour. | ||
Latest revision as of 16:23, 11 July 2012
Description
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.
Ingredients
- 2 cups fresh parsley leaves (1 bunch)
- 2 cups fresh cilantro leaves (1 bunch)
- ¾ cup chopped onions
- ¼ cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot pepper sauce (or crushed red pepper)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 garlic cloves, minced
- 1½ tablespoons extra virgin olive oil
