Bavette with pesto

To prepare bavette with pesto, start with the Genoese pesto; after picking 1 the basil leaves, remember not to wash them under running water, but clean them with a soft cloth, or place them in a bowl of cold water and rinse delicately 2. Now place the peeled garlic in the mortar, together with a few grains of coarse salt. Start grinding and upon obtaining a garlic cream 3,

add the basil leaves along with a pinch of coarse salt 4. Crush the basil leaves against the sides of the mortar by rolling the pestle left to right and rolling the mortar in the opposite direction (right to left) 5; continue to coax a green liquid from the basil leaves 6.

Now add the pine nuts 7 and crush into a cream. Gradually add the cheese 8 for an even creamier sauce, and then last of all, gradually add the extravirgin olive oil 9, stirring with the pestle all the while.

Thoroughly amalgamate all the ingredients into a homogeneous sauce 10. Bring abundant salted water to the boil in a saucepan and cook the pasta 11. Now place the pesto in a large pan (remove from the heat) and temper with a little pasta cooking water 12.

Stir with a spatula (13-14) and as soon as the pasta is ready, add it straight to the pesto 15;

stir to flavor the dish (16-17) and lastly, serve your bavette with pesto garnished with a few basil leaves 18.