Grilled sausage with arugula pesto

Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.

1 bunch (about 4 ounces) arugula, 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, both hot and sweet varieties (about 1 pound)

• 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.
• 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.

SERVES 4