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.