Best Chorizo Bites With Arugula Pesto Recipes

ITALIAN SAUSAGE BITES WITH ARUGULA PESTO RECIPE - (4.6/5)

Italian Sausage Bites with Arugula Pesto Recipe - (4.6/5) image

Number Of Ingredients 11

Ingredients

Arugula Pesto
1/2 cup grated romano or parmesan cheese
1/2 cup walnuts, coarsely chopped
1 clove garlic
2 big handfuls of packed arugula leaves
A drizzle olive oil
salt and pepper
Italian Sausage
1 X 8 inch piece Chorizo Sausage, hot
Dash oil
Dash Sherry vinegar

Steps:

Arugula Pesto Grate your cheese. Pop all ingredients in a food processor or blender and while it's running drizzle in about 1/2 cup good olive oil. This will be used to garnish your Chorizo pieces. Season to taste with S&P. If too thick you can thin out with a bit of water. Italian Sausage Cut sausage in large 1 1/2 inch (3.8 cm) chunks. Pan fry till starting to brown on the edges (about 3 - 4 min), tossing to allow them to cook all over. Add a dash of sherry vinegar to the pan Plate up with a dollop of arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.

CHORIZO BITES WITH SMOKED PAPRIKA AND PIQUILLO PEPPER AIOLI

Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 canned piquillo peppers
1/2 teaspoon smoked Spanish paprika
Zest of 1 lime
Salt and freshly ground pepper
8 ounces Spanish chorizo, sliced 1/3-inch thick
2 tablespoons chopped fresh cilantro, for serving

Steps:

1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
2. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
3. Spread the aioli onto a plate and place the chorizo over top. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.

Nutrition Facts : Calories 367, Fat 33 grams, SaturatedFat 9.5 grams, Cholesterol 55 milligrams, Sodium 1364 milligrams, Carbohydrate 3 grams, Fiber 0.5 grams, Protein 14 grams

CHORIZO, PARSNIP, AND OLIVE BITES

Chorizo, Parsnip, and Olive Bites image

This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 50m

Yield Makes about 28 six-inch skewers

Number Of Ingredients 5

Ingredients

3 parsnips (1 1/2 pounds), peeled and chopped into 1/2-inch rounds and halved if large (4 cups)
2 tablespoons extra-virgin olive oil
Coarse salt
8 ounces dried chorizo, chopped into 1/2-inch rounds and halved if large
1 1/2 cups pitted green olives, such as Castelvetrano

Steps:

Preheat oven to 425 degrees. Toss parsnips with oil and season with salt on a rimmed baking sheet. Bake, tossing halfway through, until golden and tender, 25 to 30 minutes. Toss in chorizo, return to oven, and bake until chorizo is warmed through and releases orange oil, about 5 minutes more. Remove from oven and toss in olives. Serve on skewers.