Mustard Free Whole30 Pesto Artichoke Italian Sausage Zucchini Skillet
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the skillet
- 1 lb italian pork sausage links, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry.Chef's tipTurkey 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
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
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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