Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.
Recipe information
Yield
serves 4
Ingredients
1 bunch (about 4 ounces) arugula, stems trimmed, washed
4 cloves garlic, peeled and smashed
1 cup freshly grated Parmesan cheese
1Ā 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
8 assorted Italian pork sausages, both hot and sweet varieties (about 1 pound)
Preparation
Step 1
Make the pesto: Place the arugula and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down the sides if necessary. Add the cheese, salt, pepper, and olive oil, and puree until smooth and well combined.
Step 2
Heat a grill to medium-high. Prick the sausages with a fork to allow excess fat to drip. Grill until cooked through, about 4 minutes per side. Serve the pesto over the grilled sausages.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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