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
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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