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This smokin' appetizer combines bold chorizo sausage with a fresh and zesty pesto.
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
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
To Taste sea salt
As Needed water
To Taste freshly ground black pepper
: 375 ˚F
: 375 ˚F
: 170 ˚F
2 (8-inch) Chorizo sausage links