Fennel slaw with prosciutto and pistachio pesto
  • 2cups fresh flat-leaf parsleylightly packed
  • 3/4cup shelled and toasted pistachios
  • 1tablespoon fresh thyme leaves
  • 3 garlic cloves
  • 3/4cup 100% pure Extra-Virgin Olive Oil.
  • Salt and freshly ground black pepperto taste
  • Fennel Slaw
  • 4-5 fennel bulbsthinly sliced, about 3 1/2 pounds
  • 4ounces prosciuttothinly sliced
  1. For the pistachio pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped.
  2. With the machine running, gradually add the olive oil, processing until well blended.
  3. Season the pesto with the salt and pepper.
  4. For the fennel slaw:
  5. Place the fennel in a large serving bowl.
  6. Add the pesto and toss to coat well.
  7. Tear the prosciutto into 1-inch pieces and add to the bowl.
  8. Gently toss to combine.
  9. Serve.