Adapted from Giada DeLaurentiis, Giada at Home
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- 3/4 cup + 1 tsp extra virgin olive oil (separated)
- 8 oz. pancetta, diced (Tip: Put the pancetta in the freezer for about 5 minutes before slicing.)
- 4 cloves garlic
- 1 cup packed fresh flat-leaf parsley
- 1/2 cup fresh oregano (or 2 Tbs dried)
- 1/3 cup red wine vinegar
- 3 Tbs lemon juice (appx 1 lemon)
In a small skillet, heat 1/2 tsp olive oil over medium-high heat. Add the pancetta and cook, stirring constantly, until browned and crisp, 6-8 minutes. Drain on paper towels. Set aside.
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, 1/2 cup olive oil, and lemon juice. Pulse until smooth. Add more olive oil, if desired. (The recipe calls for 1 full cup, but I thought even 3/4 cup was too much!) Season with salt and pepper to taste.
Serving suggestion:
Season 6 boneless, skinless chicken breasts with dried oregano, salt and pepper. Drizzle with olive oil. Grill for 5-6 per side until cooked through. Or, do what I did on a weeknight, and pick up already grilled chicken breasts from the grocery. Reheat in a 350 degree oven for 10-15 minutes.
Slice the chicken diagonally and arrange on serving platter. Drizzle with the chimichurri, sprinkle with pancetta, and enjoy!
Yield: A ridiculous amount of chimichurri sauce. Save it for leftovers, salads, converting into pesto, or whatever else your heart desires. For nutritional information purposes, I guesstimated about 16 servings, but we aren’t heavy ‘saucers’.
Nutritional info (per serving)
Calories — 94
Total fat — 10.6 g
Saturated fat — 1.5 g
Cholesterol — 0 mg
Sodium — 2 mg
Carbohydrate – 0.9 g
Dietary fiber — 0.3 g
Sugars — 0.1 g
Protein — 0.2 g
