Fennel Slaw with Prosciutto and Pistachio Pesto

Name: Fennel Slaw with Prosciutto and Pistachio Pesto
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: Pistachio Pesto:; 2 cups (lightly packed) flat-leaf parsley; 3/4 cup shelled and toasted pistachios; 1 tablespoon fresh thyme leaves; 3 garlic cloves; 3/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; Fennel Slaw:; 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced; 4 ounces prosciutto, thinly sliced

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Quick and Easy

Fennel Slaw with Prosciutto and Pistachio Pesto

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Yield: 4 to 6 servings

Total: 10 min
Prep: 10 min

Yield: 4 to 6 servings

Total: 10 min
Prep: 10 min

Ingredients

Pistachio Pesto:

2 cups (lightly packed) flat-leaf parsley

3/4 cup shelled and toasted pistachios

1 tablespoon fresh thyme leaves

3 garlic cloves

3/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

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.