For the Pistachio
Pesto: Combine the parsley, pistachios, thyme, and garlic cloves
in the bowl of a food processor
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.