Whole 30 Whole30 Pesto Artichoke Italian Sausage Zucchini Skillet
This one-pan dinner is the kind of meal that makes a weeknight feel like something worth sitting down for. Savory Italian pork sausage gets browned until deeply caramelized, then joins golden zucchini and tender artichoke hearts in a skillet that smells absolutely incredible before the pesto even hits the pan. That pesto — made fresh in a food processor with basil, pine nuts, garlic, and good olive oil — is the move that ties everything together with a bright, herby richness you simply cannot get from a jar. Skipping the parmesan that typically goes into pesto is the kind of swap that sounds like a sacrifice until you taste how vibrant and full-flavored the dairy-free version actually is. The whole thing comes together in about 30 minutes and serves four, making it a genuinely practical choice for busy households that still want real food on the table. A pinch of red pepper flakes adds just enough heat to keep things interesting, and a handful of fresh basil on top makes it look like you tried a lot harder than you did.
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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
- 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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