Ingredients
1 bunch arugula (about 4 ounces), stems trimmed, washed
4 cloves garlic, peeled and smashed
1 cup freshly grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
8 assorted Italian pork sausages (about 1 pound), both hot and sweet varieties
Preparation
Make the pesto: Place the arugula and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down sides if necessary. Add cheese, salt, pepper, and olive oil, and puree until smooth and well combined.
Heat grill to medium-high heat. Prick sausages with fork to allow excess fat to drip. Grill until cooked through, about 4 minutes per side. Serve pesto over the grilled sausages.
