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

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Instructions

1. 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.
2. 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.