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Fennel Slaw with Prosciutto and Pistachio Pesto

Recipe courtesy Giada De Laurentiis, 2008
Show: Everyday Italian Episode: Quick and Easy

Photo: Fennel Slaw with Prosciutto and Pistachio Pesto

Rated: 5 stars out of 5Rate it!Read 2 reviews

TOTAL TIME:10 min
Prep:10 min
Inactive Prep:--
Cook:--
 
YIELD:4 to 6 servings
LEVEL:--

Ingredients

PISTACHIO PESTO:
  • 2 cups (lightly packed) flat-leaf parsley
  • 3/4 cup shelled and toasted pistachios
  • 1 tablespoon fresh thyme leaves
FENNEL SLAW:
  • 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
  • 4 ounces prosciutto, thinly sliced

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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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Newest Ratings and Reviews

Read all 2 reviews

  • on August 04, 2011

    Flag

    Delicious! I crisped up the prosciutto and sprinkled over the top.

    people found this review Helpful.
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  • on June 12, 2011

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    I really enjoyed this reciepe, this is my first time eating fennel. 5 stars.

    people found this review Helpful.
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