Fennel Slaw with Prosciutto and Pistachio Pesto - PCOS-Friendly Recipe

Fennel Slaw with Prosciutto and Pistachio Pesto
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 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

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.

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