Chorizo Bites with Arugula Pesto

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 5 servings
LEVEL: Easy

ingredients

ARUGULA PESTO:
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • Water, as needed
CHORIZO:
  • 1 (8-inch) link chorizo sausage, cut into 1 1/2-inch chunks
  • Dash oil, for sauteing
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

To make the pesto: Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 5 reviews

  • on February 22, 2013

    Flag

    Really great taste, really different offering for an appetizer. Cooked the raw chorizo ahead of time and cut the links into chunks, fried them in a bit of oil when ready, and topped with the pesto as directed by the recipe. I had leftovers, which I refrigerated and re- served the next evening with great results -- again. Will definitely keep this one to use over and over again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 01, 2012

    Flag

    great combination of ingredients. simple and delicious. works very well with pine nuts instead of walnuts.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 15, 2011

    Flag

    I didn't have any walnuts, so I used cashews...it was wonderful, my husband even raved about it to others.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.