Ingredients
Directions
Add all ingredients to a food processor and blend until chopped and mixed well but still chunky.
If using olive oil, drizzle it into the epis while the mixture continues to blend. Blend into a pesto-like consistency. It should still have some texture rather than a smooth consistency.
Store in the refrigerator for up to 2 weeks or freeze in ice cube trays and add them to dishes as you like. See suggestions below!
Chef’s Notes
Substitutions
If you’d like more heat, use a blend of chilis like habaneros and jalapeño in place of ½ bell pepper. Depending on the desired spice level, use 1 to 4 chilis.
In place of basil, use more parsley.
Add 1–2 stalks of celery if desired.
Storage
Store in the refrigerator for up to 2 weeks or freeze in ice cube trays for up to 3 months.
4 servings
120g
- Amount per serving
- Calories60
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 10mg1%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Total Sugars 4g
- Includes 0g Added Sugars0%
- Protein 2g
- Calcium 50mg4%
- Iron 3.8mg22%
- Potassium 250mg6%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add all ingredients to a food processor and blend until chopped and mixed well but still chunky.
If using olive oil, drizzle it into the epis while the mixture continues to blend. Blend into a pesto-like consistency. It should still have some texture rather than a smooth consistency.
Store in the refrigerator for up to 2 weeks or freeze in ice cube trays and add them to dishes as you like. See suggestions below!
