Fennel Slaw with Prosciutto and Pistachio Pesto

Name: Fennel Slaw with Prosciutto and Pistachio Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms to 5 (about fennel bulbs, thinly sliced; 473 milliliters (lightly packed) flat-leaf parsley; 1 Tbsp fresh thyme leaves; 3 garlic cloves; 177 milliliters extra-virgin olive oil; 177 milliliters shelled and toasted pistachios; 113 grams prosciutto, thinly sliced; 6 servings Salt and freshly ground black pepper

Fennel Slaw with Prosciutto and Pistachio Pesto is The Fourth Of July will be even more special with this recipe. Head to the store and pick up pistachios, flat-leaf parsley, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper