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Smoked Chorizo & Arugula Pesto

Traeger Kitchen


Smoked Chorizo & Arugula Pesto

Prep Time

20 Minutes

Cook Time

20 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Hickory

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Cup Arugula, fresh

  • 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

  • sea salt

  • freshly ground black pepper

  • water

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.
    Ingredients
    • 4 Cup Arugula, fresh

    • 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 Icon
    Grill375 ˚F
  • 3

    Smoke the sausages whole for 20 minutes, or until it reaches an internal temperature of 170℉.
    Grill Icon
    Grill375 ˚F
    Probe Icon
    Probe170 ˚F
  • 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!

Cooking Notes

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