Ingredients
- 2 large handfuls (lightly packed) flat-leaf parsley
- 110g shelled and toasted pistachios
- 1 tbsp fresh thyme leaves
- 3 garlic cloves
- 180ml extra-virgin olive oil
- Salt
- freshly ground black pepper
- 4 or 5 (1.5kg) fennel bulbs, thinly sliced
- 110g prosciutto, thinly sliced
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