Mold Detox Friendly Whole30 Pesto Artichoke Italian Sausage Zucchini Skillet

Total time40 min

Prep time15 min

Cook time25 min

Mold Detox Friendly Whole30 Pesto Artichoke Italian Sausage Zucchini Skillet

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts
Ingredient note
The Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh pine nuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid pine nuts, please tap it and change its rating to Red.
2 cloves garlic, peeled
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
½ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all

For the skillet

1 lb italian pork sausage links, casings removed
Chef's tip
Turkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C).
1 tbsp olive oil
2 medium zucchini (about 1 lb total), cut into ½-inch half-moons
1 can (14 oz) artichoke hearts in water, drained and quartered
Chef's tip
Choose canned artichoke hearts in water, not marinated.
½ tsp red pepper flakes (optional)
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
salt and pepper, to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Make the pesto: combine the basil, pine nuts, garlic, salt, and black pepper in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the motor running, stream in the ½ cup olive oil until the pesto is smooth and bright green. Set aside.
2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough 1-inch pieces, until browned and cooked through with no pink remaining, 7–9 minutes, reaching an internal temperature of 160°F (71°C). Transfer the sausage to a plate, leaving the drippings in the pan.

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