Grilled Spicy Italian Sausages with Fine Herb Pesto/Puree
DATE: Thursday, November 8th, 2007
Ingredients8 â€“ 12 Spicy Italian Sausages
Â¼ cup â€“ green onion, roughly chopped
1 cup â€“ flat leaf parsley, stems removed
Â¼ cup â€“ oregano, stems removed
Juice and zest of Â½ a lemon
1 fillet of anchovy
1 tbsp â€“ capers
1 tsp â€“ caper brine (vinegar brine that the capers are preserved in)
On a preheated grill or in a pan, cook the sausages through and allow to rest. Combine all the other ingredients in a deep, narrow bowl. Blend thoroughly with a â€œstick blenderâ€? until a smooth, uniform consistency is obtained. Pour the salsa verde into a small serving dish and set aside. Slice the cooked sausages into half inch pieces on an angle and arrange on a plate. Serve the sausages alongside the fine herb pesto/puree. Dip, eat, and repeat!
Note: I like to use a stick style blender over the traditional version as it makes easy work of blending up thick dips and spreads such as this tapenade. A regular blender may be used; however a little bit more olive oil is usually needed to facilitate the blending.