Fennel Slaw with Prosciutto and Pistachio Pesto

Name: Fennel Slaw with Prosciutto and Pistachio Pesto
Yield: 4 to 6 servings
Ingredients: 2 cups (lightly packed) fresh flat-leaf parsley; 3/4 cup pistachios, toasted (see Note, page 21); 1 tablespoon fresh thyme leaves; 3 garlic cloves; 3/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 4 to 5 fennel bulbs (about 3 1/2 pounds); 4 ounces prosciutto, thinly sliced

December 9, 2011

Fennel is best served from fall to spring, when it’s in season, and there are a million different ways to take advantage of its crunchy sweetness. Here, the raw bulbs are sliced and dressed with a nutty pistachio pesto and salty bites of prosciutto. The flavors just pair so well together.

Recipe notes

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