Zoodles with

Pesto & Prosciuto

Once you make the pesto (which takes a total of 5minutes, TOPS) the rest of this recipe comes together in no time at all. And since sometimes it feels like I don't even have 5 minutes, I make a large batch of pesto and measure out what I need per recipe and store leftovers (if there’s any) in an airtight container. (#ketomomhacks)

This recipe is adapted from The Charlie Foundation's Basil Pesto. If you haven't checked out their website, take a minute and follow that link. They are the OG of all things medical keto diet, and their resources have and continue to be huge resource for us on our keto journey.

For the Pesto:

The What:

114g Basil - fresh
50g Lemon juice - fresh
25g Parmesan cheese (hard, in the fridge section) - grated
38g Macadamia nuts - dry roasted
200g Olive oil

The How To:

Add basil, Parmesan, macadamia nuts and lemon into food processor and mix until well combined.
Slowly add in oil while food processor is still running until all the oil is incorporated.

The Macros: (for 100g serving)

Fat: 55.32g

Protein: 3.56g

Net Carbs: 2.07

Calories: 516.5

Ratio: 9.83:1

For the Zoodles with Pesto and Prosciutto:

The What:

42g pesto
31g zoodles
11g prosciutto (remember your ratio may differ depending on type/brand you use)
9g pine nuts

The How To:

Toss zoodles with pesto, top with prosciutto and pine nuts
ENJOY!!

The Macros:

Fat: 29g

Protein: 6g

Carbs: 2.3g

Calories: 295

Ratio: 3.52:1

Note: Ratio's may vary depending on what brands of products you use. Please make sure you verify ratios in your Ketolicious Calculator prior to giving to your Keto Kiddo!