Pebre

Yield: 8 servings (serving size: 2 tablespoons)
Source: Cooking Light May 2004
Comments: There are several interpretations of this Chilean chicken and corn casserole. Here, fresh corn cooks with milk until slightly thick, then whirls in the food processor until smooth. You can achieve similar results with frozen corn if fresh is not available. Serve this slightly sweet dish with Pebre, a pungent fresh herb sauce. Similar to Italian pesto or Argentinean chimichurri, this fresh herb sauce is a staple on Chilean tables. In addition to Pastel de Choclo, it pairs well with grilled meats and is good stirred into pasta or rice.
Comments from a PA Kitchen: This is actually the second Pebre recipe I've tried. I am pretty sure they're different. I liked this one very much with the Pastel de Choclo; it lent a salty spice to the sweet/salty dish. Good.

INGREDIENTS:

2 cups fresh parsley leaves (about 1 bunch)
2 cups fresh cilantro leaves (about 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
2 garlic cloves, minced
1 1/2 tablespoons extravirgin olive oil

INSTRUCTIONS:

  1. Combine first 9 ingredients in a food processor; pulse until minced, scraping sides occasionally. Place herb mixture in a bowl; cover and refrigerate 1 hour. Stir in oil before serving.

NUTRITIONAL INFO:

H.U: 1 per serving
CALORIES 37 (% from fat); CALORIESFROMFAT 66%; FAT 2.7g (test , satfat 0.4g, test ); MONOFAT 1.9g; POLYFAT 0.2g; PROTEIN 0.8g; CARBOHYDRATE 3g; FIBER 0.9g; CHOLESTEROL 0.0mg; IRON 1.1mg; SODIUM 240mg; CALCIUM 28mg;

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