Smoked Chorizo & Arugula Pesto

Steps

• 1

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

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  Ingredients

  • 4 Cup fresh arugula

  • 1 Clove garlic

  • 1/2 Cup Parmesan cheese, grated

  • 1/2 Cup pine nuts

• 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.

  Grill: 375 ˚F

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  Ingredients

  • 1/4 Cup olive oil

  • 1/4 Cup grapeseed oil

  • To Taste salt and pepper

  • As Needed water

• 3

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

  Grill: 375 ˚F

  Probe: 170 ˚F

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• 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 about 20 minutes.

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  Ingredients

  • Link Chorizo

• 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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