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Chorizo Bites with Arugula Pesto

Easy, Moderate, Complex

Yield: 5 servings

Ingredients

  • FOR THE ARUGULA PESTO:
    • 1/2 cup grated romano or parmesan cheese (125 ml)
    • 1/2 cup walnuts, coarsely chopped (125 ml)
    • 1 clove garlic
    • 2 big handfuls of packed arugula leaves
    • A drizzle olive oil
    • S & P
  • FOR the CHORIZO
    • 1 X 8 inch piece Chorizo Sausage, hot (20 cm)
    • Dash oil
    • Dash Sherry vinegar

Method

  1. FOR THE ARUGULA PESTO:
  2. Grate your cheese.
  3. Pop all ingredients in a food processor or blender and while it’s running drizzle in about ½ cup good olive oil. This will be used to garnish your Chorizo pieces. Season to taste with S&P. If too thick you can thin out with a bit of water.
  4. FOR the CHORIZO:
  5. Cut sausage in large 1 ½ inch (3.8 cm) chunks. Pan fry till starting to brown on the edges (about 3 – 4 min), tossing to allow them to cook all over.
  6. Add a dash of sherry vinegar to the pan  Plate up with a dollop of arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.