Fennel Slaw with Prosciutto and Pistachio Pesto

Ingredients

• 3.5 pounds to 5 fennel bulbs thinly sliced
• 2 cups flat-leaf parsley packed lightly
• 1 tablespoon thyme leaves fresh
• 3  garlic cloves 
• 0.8 cup olive oil extra-virgin
• 0.8 cup pistachios shelled toasted
• 4 ounces pancetta thinly sliced
• 6 servings salt and pepper black freshly ground

Equipment

• food processor
• bowl

Directions

1. 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. Place the fennel in a large serving bowl.
3. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.
4. Serve.