Pancetta Chimichurri

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


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