Fennel Slaw with Prosciutto and Pistachio Pesto

Total Time:
10 min
Prep:
10 min
Inactive Prep:
--
Cook:
--
Yield:
4 to 6 servings
Level:
--

Ingredients

PISTACHIO PESTO:
    FENNEL SLAW:
    • 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
    • 4 ounces prosciutto, thinly sliced

    Directions

    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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