Chilean Pesto (Pebre)

1. Blend all ingredients in food processor until smooth.

2. Divide in half.

3. Place half in a zip-loc with steak to marinate for 1 -12 hours (depending on cut of steak).

4. Toss the other half with hot cooked pasta.

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Nutrient	Quantity
Total fats	63.2997 g
Protein	3.1223 g
Carbohydrates	15.7176 g
Energy	621.4165 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7597 g
Water	198.0609 g
Aspartic acid	0.2654 g
Calcium, Ca	117.0145 mg
Lutein + zeaxanthin	3483.421 g
Fiber, total dietary	4.079 g
Carotene, beta	3665.565 g
Niacin	1.0719 mg
Vitamin A, RAE	306.8305 g
Arginine	0.1599 g
Riboflavin	0.1084 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	0.372 g
Stigmasterol	0.48 mg
Sodium, Na	45.64 mg
Fatty acids, total saturated 16:1 undifferentiated	0.131 g
Total lipid (fat)	63.2997 g
Manganese, Mn	0.4141 mg
Fructose	1.0346 g
Proline	0.1536 g
Fatty acids, total saturated 16:0	8.8356 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.7922 g
Choline, total	14.8629 mg
Sugars, total	7.1736 g
Serine	0.1031 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	2.4056 g
Vitamin B-6	0.1771 mg
Selenium, Se	2.6604 g
Ash	1.8868 g
Fatty acids, total saturated 18:1 undifferentiated	18.6087 g
Pantothenic acid	0.4457 mg
Phenylalanine	0.1121 g
Beta-sitosterol	0.32 mg
Copper, Cu	0.1719 mg
Betaine	0.1824 mg
Thiamin	0.1003 mg
Methionine	0.0279 g
Iron, Fe	4.2829 mg
Carbohydrate, by difference	15.7176 g
Phosphorus, P	67.497 mg
Folate, total	116.5155 g
Tocopherol, gamma	0.3934 mg
Lycopene	0.23 g
Alanine	0.1409 g
Valine	0.1263 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	28.4688 g
Glycine	0.1121 g
Carotene, alpha	5.898 g
Glucose (dextrose)	1.5788 g
Fatty acids, total saturated 14:0	0.2583 g
Zinc, Zn	0.8717 mg
Isoleucine	0.0862 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	30.2309 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.1541 g
Tocotrienol, alpha	0.0418 mg
Vitamin A, IU	6141.9705 IU
Folate, DFE	116.5155 g
Tryptophan	0.0389 g
Vitamin C, total ascorbic acid	90.04 mg
Phytosterols	99.358 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.066 g
Vitamin K (phylloquinone)	1159.3025 g
Fatty acids, total saturated	11.506 g
Histidine	0.0496 g
Fatty acids, total monounsaturated	18.7399 g
Threonine	0.0928 g
Folate, food	116.5155 g
Cryptoxanthin, beta	32.6075 g
Vitamin E (alpha-tocopherol)	6.6405 mg
Magnesium, Mg	44.1265 mg
Lysine	0.1426 g
Potassium, K	557.8435 mg
Cystine	0.0132 g
Fluoride, F	1.2733 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	0.5 cup	32	7.472	0.08
Parsley	1 cup	21.6	3.798	0.474
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
cilantro	1 cup	3.68	0.5872	0.0832
oil vinegar dressing	0.5 cup	561.25	3.125	62.625
tabasco sauce	1 teaspoon	0	0	0