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Serves 4-6

What you need:

Pistachio Pesto:

  • 2 cups (lightly packed) fresh 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, to taste
  • Juice of half a lemon

Fennel Slaw:

  • 4-5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
  • 4 ounces prosciutto di parma, thinly sliced

What to do:

For the pistachio pesto:

  1. Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped.
  2. With the machine running, gradually add the olive oil, processing until well blended.
  3. Season the pesto with the salt and pepper.

For the fennel slaw:

  1. Place the fennel in a large serving bowl. Add the pesto, lemon juice and toss to coat well.
  2. Tear the prosciutto into 1-inch pieces and add to the bowl.
  3. Gently toss to combine. Serve.  A great side dish, salad, a luncheon treat or just  for anytime.  Enjoy!

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