Zutaten für Chilean Pesto Pebre
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Zubereitung von Chilean Pesto Pebre
- Combine 1 cup packed cilantro, 1/2 cup packed parsley, 1/4 cup finely chopped red onion, 2 cloves garlic, 1 jalapeño pepper, seeded and minced (adjust to your spice preference), 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lime juice, and 1/2 teaspoon salt in a food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Divide the pebre in half.
- For the steak marinade: Place one half of the pebre in a zip-top bag with your favorite steak (about 1-1.5 lbs). Marinate in the refrigerator for 1-12 hours.
- For the pasta sauce or dip: Toss the other half of the pebre with 1 pound of hot cooked pasta. Alternatively, serve as a vibrant dip with tortilla chips or vegetables.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
14g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Sauces Appetizers Condiments Etc Vegetables Easy Dinner Party Vegan Vegetarian Dips Salsas Food Processor Blender South American Dietary Spicy Low Carb Chilean Low In Something Taste Mood Equipment Small Appliance
