Photo: Fennel Slaw with Prosciutto and Pistachio Pesto Recipe
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.
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By mattiemca
Tucson
on May 14, 2013
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So Good!!!
By rgioia42
Melville, NY
on March 13, 2013
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YUM! I love trying different types of pesto that stary from the norm of basil and pine nuts. Definitely does miss the step of toasting the pistachios; it really boosts the flavor. I decided to cook my prosicutto into a skillet after tearing it into little pieces, just to give it more of a crunch in my salad instead of just tossing it right in. Fantastic! I definitely agree with many of the other reviews...great for a summer barbecue and so refreshing. I will definitely make this again. Thanks for another great recipe, Giada! :
By jeannetpt_4595037
Farmington, CT
on October 09, 2011
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Very flavorful! Great salad and hold up well For leftovers the next day.
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