Special thanks to our grilling friends at Traeger for allowing us to share this original recipe as our 2026 Grilling for Gold recipe tour takes us to Spain this August.
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 Minutes
- Cook Time: 20 Minutes
- Serves: 4
INGREDIENTS:
- Hickory Pellets - Traeger Pellets OR Try the Big Boy Blend
- 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
DIRECTIONS:
- 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.
- When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
- Smoke the sausages whole for 20 minutes, or until it reaches an internal temperature of 170℉.
- 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!
