Low-Carb Fennel Pesto Noodles

Step 1Start by preparing the fennel bulbs. (Weight listed in the ingredients excludes all the cut-offs that won't be used.)

Step 2Trim off the hard fennel stalks (you can use the cut offs for bone broth or vegetable stock). Cut a thin slice off the base. Cut the fennel bulb in half lenghtwise and then cut each half into quarters. Using a pairing knife, cut off the the hard core. Peel off any wilted outer layers. Reserve the soft fronds for garnish.

Step 3Finely slice the quarters (lengthwise for longer "noodles") or use a mandolin or a slicing blade on your food processor.

Step 4Place the fennel noodles in a hot pan greased with avocado oil (or olive oil) and cook for 2 to 3 minutes, until crisp tender. Remove from the heat and set aside to cool down slightly.

Step 5Transfer the fennel noodles to a mixing bowl.

Step 6Add the pesto (I used my Wild Garlic Pesto but any pesto will work) and mix to combine. Season to taste with salt and pepper and combine well. Garnish with the reserved fennel fronds.

Step 7Serve immediately or store in the fridge for up to a 3 days. These fennel noodles are best served with fish, seafood, grilled chicken or steak.