Dinner Tonight: Chorizo Breakfast Sandwich with Sage Pesto

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

For the Sandwich:

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