Gluten Free Homemade Pesto with Sausage and Zucchini Zoodles
Recipe type: Paleo
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
You will not miss the pasta after you try this homemade pesto sauce over zucchini noodles.
  • 5 medium sized zucchini, washed and ends chopped off
  • 1 lb of pork sausage
  • 1 cup of cherry tomatoes, washed and cut into quarters
  • 4 garlic cloves, minced
  • ½ cup of chicken broth
  • ¼ cup of Parmigiano- Reggiano cheese
  • ¼ cup of olive oil
  • 4-5 cups of fresh basil
  • ½ teaspoon of salt
  1. Ok I always start by making my zoodles or zucchini "zoodles." Now if you don't have a vegetable spiral slicer like I do, don't fret because you can still make this recipe. All you have to do is chop your zucchini thin enough to make ¼ to ½ in thick pieces. Before the spiral slicer, I used my mandolin cutter and set it on the julienne setting. That works too. Again if you don't own one of those either, you can channel in your inner sous chef and practice your knife skills. This should take you about 5-8 minutes.
  2. Once you have your zucchini cut, set it aside and prepare the other veggies. Wash and cut your tomatoes for later use. Also peel your garlic.
  3. Now get ready to brown your pork sausage. Heat about 2 tablespoons of olive oil in your pan and over medium heat, brown your sausage breaking it up with a wooden spoon until most of the pink goes away and is cooked through. Drain the sausage and set aside, keeping the oil and fat left from the sausage in the pan.
  4. Over medium heat in the same pan saute your chopped tomato with your minced garlic. You might need to add a smidge more of olive oil or fat of your choice if the sausage was not fatty. I usually cook it down for about a few minutes until the tomatoes are a little charred. Once they are cooked, I add the chicken broth and scrape the brown bits left on the pan.
  5. It is time now to add your zoodles. Add them to your pan with the tomatoes, garlic, and broth. Stir occasionally on low to medium heat.
  6. While your zoodles are cooking, it is time to make your homemade pesto. All you have to do is add all your basil, parmigiano-reggiano cheese, ¼ cup of olive oil and salt to the food processor and blend. After a minute, you should see a beautiful green and aromatic paste.
  7. Go back to your zoodles that have been cooking and add your pesto and cooked pork sausage and now on low heat, stir, and cover for about 5-8 more minutes until the pesto and pork sausage get warm.
  8. Serve, eat, devour and repeat. I promise you will repeat. As I mentioned above, my husband distinctly ate not seconds but thirds. I actually got mad at him for eating too much. He retorted with "I am sorry for thinking your food is so good that I want to keep eating it." Smarty Pants :) I learned I just have to double this recipe the next time I make it.
Special Kitchen Appliances
Vegetable Spiral Slicer found here:
Food Processor found here:
Recipe by Our Full Plate at