Smoked Chorizo & Arugula Pesto

Ingredients

Units of Measurement:

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Steps

• 1

  To make the pesto, add arugula, garlic, cheese, and nuts to the bowl of a food processor or blender, and puree. As the processor 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.

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  Ingredients

  • 4 Cup fresh arugula

  • 1 Clove garlic

  • 1/2 Cup Parmesan cheese, grated

  • 1/2 Cup pine nuts

  • 1/4 Cup extra-virgin olive oil

  • 1/4 Cup grapeseed oil

  • To Taste sea salt

  • To Taste freshly ground black pepper

  • As Needed water

• 2

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  Grill: 375 ˚F

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• 3

  Smoke the sausages whole for 20 minutes, or until it reaches an internal temperature of 170℉.

  Grill: 375 ˚F

  Probe: 170 ˚F

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• 4

  Let rest for 10 minutes, then cut the sausage links into large 1-1/2” chunks. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Enjoy!

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