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
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.
According to Coooking Light: 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.