Debs Best Recipes  

Pesto

• 1 c tightly packed fresh basil leaves
• 1 large galic clove, peeled
• ¼ c walnuts
• ⅓ c olive oil
• ⅓ c freshly grated Parmigiano Reggiano cheese
• salt and pepper to taste

Combine all in a food processor or blender. Buzz until well blended. Set aside.

Ragout

• 2½ T olive oil, divided
• ¾ lb spicy Italian sausage or Chorizo, casings removed
• 1 small red onion, finely chopped
• 1 c finely diced carrot
• 1 c diced butternut squash cut into 1/4 inch pieces
• 4 large garlic cloves, minced
• 3 tbs tomato paste
• ½ c white wine or water
• 4 c cooked white navy or cannellini beans, drained and lightly rinsed
• 20 cherry tomatoes, halved
• 1 c chicken broth
• salt and pepper to taste
• Parmigiano Reggiano shavings to garnish

In a medium saucepan heat 1/2 tbs oil over medium heat. Add the sausage and saute until cooked through, breaking the sausage into large chunks. Remove from pan. In the same saucepan heat remaining 2 tbs oil over medium heat. Add the onion, carrot and squash.

Cover and sweat the vegetables, stirring occasionally for 5 minutes, or until softened.

Add the garlic, cook for 2 minutes. Dissolve the tomato paste in the wine or water, add to the vegetables. Stir in the beans, cherry tomatoes, broth, salt and pepper to taste.

Cook over low heat, partially covered for 10 minutes. Remove the lid, add the sausage and continue cooking for another 5 to 10 minutes or until liquid is reduced, the beans are coated with the sauce and the vegetables are soft.

Serve with a dollop of pesto and grated cheese.