Fennel slaw with prosciutto and pistachio pesto
fresh flat-leaf parsley
shelled and toasted pistachios
fresh thyme leaves
100% pure Extra-Virgin Olive Oil.
Salt and freshly ground black pepper
thinly sliced, about 3 1/2 pounds
For the pistachio pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped.
With the machine running, gradually add the olive oil, processing until well blended.
Season the pesto with the salt and pepper.
For the fennel slaw:
Place the fennel in a large serving bowl.
Add the pesto and toss to coat well.
Tear the prosciutto into 1-inch pieces and add to the bowl.
Gently toss to combine.