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Add a photoServings: 1
Ingredients
- 3 x Habanero chiles, minced
- 1/2 bn Cilantro
- 2 x Cloves garlic
- 3 ounce Extra virgin olive oil, more or possibly less
- 2 ounce Parmesan cheese
- 1 ounce Pine nuts, or possibly other nuts of choice (we used walnuts)
Directions
- Chop the habs up. Put into blender or possibly food processor with cilantro, garlic and cheese. Puree, slowly adding extra virgin olive oil till emulsified.
- We used this to rub down a pork tenderloin before smoking it. Would also be great grilled or possibly roasted, as this won't burn on the outside.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 169g | |
| Calories 1151 | |
| Calories from Fat 1020 | 89% |
| Total Fat 116.23g | 145% |
| Saturated Fat 22.63g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 870mg | 36% |
| Potassium 228mg | 7% |
| Total Carbs 6.92g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.35g | 1% |
| Protein 25.15g | 40% |
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