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Smoked Chorizo & Arugula Pesto

20

20

Hickory

This smokin' appetizer combines bold chorizo sausage with a fresh and zesty pesto.

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  • 4 Cup arugula leaves, packed

  • 1 Clove garlic

  • 1/2 Cup Parmesan cheese, grated

  • 1/2 Cup pine nuts, coarsely chopped

  • 1/4 Cup Olive oil

  • 1/4 Cup grapeseed oil

  • sea salt

  • water

  • freshly ground black pepper

  • 2 (8-inch) Chorizo sausage links

  • 1

    Make the pesto. In the bowl of a food processor or blender add the arugula, garlic, cheese, and pine nuts, and puree.

    • 4 Cup arugula leaves, packed

    • 1 Clove garlic

    • 1/2 Cup Parmesan cheese, grated

    • 1/2 Cup pine nuts, coarsely chopped

  • 2

    As the processor is running, drizzle in the olive and grape seed oil. Season the mixture with salt and pepper to taste. If the pesto is too thick, thin it out with water as needed.

    • 1/4 Cup Olive oil

    • 1/4 Cup grapeseed oil

    • To Taste sea salt

    • As Needed water

    • To Taste freshly ground black pepper

  • 3

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 4

    Insert the probe horizontally into the center of a sausage. Place the sausage directly on the grill grates. Close the lid and cook until the internal temperature reaches 170°F, 20 minutes.

    375 ˚F

    170 ˚F

    • 2 (8-inch) Chorizo sausage links

  • 5

    Remove the sausage from the grill. Let rest for 10 minutes, then cut the sausage links into large 1 1/2-inch pieces. Transfer the sausage to a platter and serve with arugula pesto. Enjoy!

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