Bavette with Pesto

Number of Servings: 4

Ingredients

• Garlic a spicchi: 1/2
• Olio di oliva extravergine: 100 g
• Basil: 50 g
• Pinoli: 15 g
• Salt (cooking): 1 pizzico
• Parmigiano reggiano (da grattugiare): 70 g

Preparation

Wash the basil leaves in a bowl of cold water and rinse gently.
Then place the peeled garlic in the mortar along with a few coarse-grains of salt.
Begin to pound and, when the garlic is reduced to cream, add the basil leaves together with a pinch of coarse salt.

Then crush the basil against the walls of the mortar, turning the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left) and continue until a bright green liquid will come out from the basil leaves.

At this point add the pine nuts and start pounding to reduce cream.

Add the cheeses a bit 'at a time that will make the sauce even more creamy and finally add the extra virgin olive oil that will be poured flush, stirring constantly with the pestle.Goam the ingredients well until you get a homogeneous sauce.

Put a pot with plenty of salted water on the stove and, when the water has touched the boil, cook the pasta.

Now put the pesto in a large pan (off-focus) and dilute with a little 'pasta cooking water. Stir with a spatula and, as soon as the pasta is ready, add it directly to the pesto;
mix everything to flavor, then serve your bavette with pesto, garnish with some basil leaves.