Skip to Main Content
Smoked Chorizo & Arugula Pesto

Smoked Chorizo & Arugula Pesto

By Traeger Kitchen

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.

Prep Time

20 Min

Cook Time

20 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
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
To Taste sea salt
To Taste freshly ground black pepper
As Needed water

Step

  • 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.

  • 2

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

    375 ˚F / 191 ˚C

  • 3

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

    375 ˚F / 191 ˚C

    170 ˚F / 77 ˚C

    00:20

  • 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!

My Notes

In order to add notes for this recipe, you must log in or create an account.