Ingredients Jump to Instructions ↓

  1. 2 cups (lightly packed) flat-leaf parsley

  2. 3/4 cup shelled and toasted pistachios

  3. 1 tablespoon fresh thyme leaves

  4. 3 garlic cloves

  5. 3/4 cup extra-virgin olive oil Salt and freshly ground black pepper

  6. 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced

  7. 4 ounces prosciutto, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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 salt and pepper, to taste. 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. Serve.


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