Dinner Tonight: Chorizo Breakfast Sandwich With Sage Pesto Recipe

• 1 cup loosely packed sage leaves (about 2 ounces)
• 1/4 cup walnute, toasted in a dry skillet (about 2 ounces)
• 1 medium clove garlic
• 2 ounces grated Parmesan cheese
• 2/3 cup plus 2 tablespoons extra virgin olive oil, divided
• Kosher salt to taste
• 1 tablespoon extra virgin olive oil
• 5 slices dry-cured Spanish chorizo
• 1 egg
• 1 ciabatta roll, sliced in half and toasted, if desired
• 1/2 cup baby arugula leaves

1. Combine sage, walnuts, and garlic in bowl of food processor. Process until evenly chopped, scraping down sides as necessary, about 10 one-second pulses. Add cheese and pulse to incorporate. With machine running, slowly drizzle in 2/3 cup oil. Stop machine and check consistency. Add up to two more tablespoons olive oil to achieve a loose paste. Season to taste with salt.
2. Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the slices of chorizo and cook until beginning to crisp, about 2 minutes per side, then move to the side of the pan to make room for the egg. Fry the egg in the chorizo/olive oil until the white is set but the yolk is still runny, about 3 minutes. Season the top with a pinch of salt and pepper.
3. Lay the chorizo slices in the ciabatta roll, top with arugula, then with the fried egg. Drizzle with pesto and serve immediately.

sage, walnute, clove garlic, parmesan cheese, extra virgin olive oil, kosher salt, extra virgin olive oil, chorizo, egg, roll, baby arugula

Taken from www.seriouseats.com/recipes/2010/10/chorizo-breakfast-sandwich-with-sage-pesto-recipe.html (may not work)