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  • Smoked Chorizo & Arugula Pesto
 
  • Smoked Chorizo & Arugula Pesto
 

Smoked Chorizo & Arugula Pesto

Smoked Chorizo
0.0
0.00Smoked Chorizo
|
  • Difficulty3/5
  • Prep time20 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodHickory

Any Spanish nation will approve of sausing a classic chorizo sausage with this zippy pesto. This smoked appetizer will make any pork lover linger longer.

Ingredients

  • 4 cups Arugula Leaves, packed
  • 1 clove Garlic, peeled
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 cup Pine Nuts, coarsely chopped
  • 1/4 cup Olive Oil
  • 1/4 cup Grape Seed Oil
  • Sea Salt, to taste
  • Black Pepper, freshly ground, to taste
  • Water, as needed
  • 1, 8" Chorizo Sausage, cut into 1-1/2" thick chunks
  • 4 cups Arugula Leaves, packed
  • 1 clove Garlic, peeled
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 cup Pine Nuts, coarsely chopped
  • 1/4 cup Olive Oil
  • 1/4 cup Grape Seed Oil
  • Sea Salt, to taste
  • Black Pepper, freshly ground, to taste
  • Water, as needed
  • 1, 8" Chorizo Sausage, cut into 1-1/2" thick chunks

Preparation

To make the pesto, add arugula, garlic, cheese, and nuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the oil. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, thin it out with water. 


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Smoke the sausages whole for 20 minutes, or until it reaches an internal temperature of 170 degrees. Let rest for 10 minutes, then cut the sausage links into large 1 1/2-inch chunks.

Transfer the sausage to a platter and serve with dollops of the arugula pesto. Enjoy!

  • Difficulty3/5
  • Prep time20 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodHickory

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