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:
  • 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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