To make the pesto
: Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor
, and puree. As the processer is running, drizzle
in the olive oil. This will be used to garnish
the Chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water.
To make the sausage: Cut the sausage link into large 1 1/2-inch chunks. Heat the oil in a saute pan, and saute the sausage
until the edges start to brown, about 3 to 4 minutes. Toss the pieces while they fry
so they cook all over.
Add a dash of sherry vinegar
to the pan to deglaze
and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail
sticks or toothpicks to each piece for easy eating.