Recipe courtesy of Giada De Laurentiis
Episode: Quick and Easy
Fennel Slaw with Prosciutto and Pistachio Pesto
10 min
10 min
4 to 6 servings
10 min
10 min
4 to 6 servings


  • 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


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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