Fennel Slaw with Prosciutto and Pistachio Pesto

1. 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. 2

   With the machine running, gradually add the olive oil, processing until well blended.

3. 3

   Season the pesto with salt and pepper, to taste.

4. 4

   For the Fennel Slaw: Place the fennel in a large serving bowl.

5. 5

   Add the pesto and toss to coat well.

6. 6

   Tear the prosciutto into 1-inch pieces and add to the bowl.

7. 7

   Gently toss to combine.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.