Bacon Frosting

OK, I lied. It's not bacon, it's pancetta (Italian cured, but not smoked pork belly). And it's not frosting, it's pesto.

Approximate recipe:

1/4 lb pancetta, diced and fried on medium heat
1/2 lb of shelled almonds, fried with the pancetta
10 cloves garlic, minced*
1 cup chopped fresh oregano/basil**
6 or 7 grinds of pepper
1 tsp salt
1/4 lb grated Parmigiano-Reggiano
Juice of 1 lemon
3 or 4 big handfuls of fresh parsley
2 cups extra virgin olive oil

In your food processor, grate the cheese to a powder, and then pour out into a bowl to save for later. Add the fried pancetta, almond, garlic, oregano, salt and pepper and process until it's smooth. Add the cheese back, plus the parsley, oil, and lemon. Process until it's a smooth paste.

Serve on pasta, roast chicken, salad - there's simply nothing not improved by
baconpancetta.


* I cheat, and use crushed-garlic-in-a-tube.

** I cheat, and use chopped-herb-in-a-tube.