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