Arugula Pesto with Grilled Sausage

Pesto is awesome anyway you look at it, on pasta, on meat, on veggies, as a dip, you just can't go wrong.  Usually made with basil and pine nuts, this recipe is a little different.  Arugula, a peppery leafy green, replaces the basil for a tangy flavor.  No nuts in this one, lightening it up just a bit. 

I was surprised when the recipe suggested putting the pesto over grilled Italian sausage, but ended thinking it's the only way to go now! 

This easy, light main dish is great for a casual summer meal or a delicious appetizer when you have friends over.

Pesto:
1 large bunch arugula, washed and trimmed
4 cloves of garlic, peeled and smashed
1 Cup grated Parmesan cheese
1 1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 Cup extra virgin olive oil

1. Toss arugula and garlic into a food processor and pulse until roughly chopped.  Scrape down sides to get it all chopped up.

2. Add cheese, salt, pepper and start food processor. Slowly drizzle olive oil in a steady stream until all is incorporated.  Puree until smooth.

Sausage:
1 lb each of mild and hot Italian sausages

1. Grill the sausages until cooked through with a nice browning on the outside
2. Cut into 1 inch wide slices and place

Winter option: Bake sausages until almost cooked, slice and brown in a non-stick pan!

Serve hot sausages with pesto.  Toss together a salad and you've got a yummy meal!