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

　　

Ingredients

serves 4

　　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)

　　

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 © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.