Fennel Slaw

Fennel Slaw with Prosciutto and Pistachio Pesto

Recipe courtesy Giada De Laurentiis, 2008
Serves: 4 to 6 servings

Ingredients

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

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