Bavette with citrus pesto
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Bavette with citrus pesto is, well, a refreshing twist on the classic flavors of Liguria—such a beautiful region along the Italian coast. Instead of the usual garlic-heavy pesto, this version brings a bright and zesty punch with fresh oranges and lemons. Really, it’s delightful. The bavette pasta, kinda like linguine but slightly flatter, really soaks up the tangy sauce, offering a sweet and aromatic experience.
The mix of citrus, basil, and pine nuts keeps things rooted in Ligurian cuisine while adding a fresh and innovative flair. I mean, using local ingredients is a big deal in Liguria, so this blend of basil, golden olive oil, and citrus feels both authentic and new. Plus, it's a dish that captures the core of Mediterranean flavors, perfect for when you crave something flavorful yet light.
And here's the thing: many locals in Liguria keep this recipe on repeat because it's quick to make and bursting with flavor. The bavette pasta or steak wraps around the citrus pesto, making each bite moist and kinda creamy.
The crunch of pine nuts? Super super nice. This isn't just another bavette steak recipe; the citrus twist really elevates it beyond your typical easy steak recipes or pasta dishes. In some towns, different citrus fruits might be used depending on what's in season, adding a unique touch to each version.
So if you're looking for a pasta that's a bit out of the ordinary or wanna switch up from the usual lemon pesto or tomato sauces, this recipe is a must-try. It pairs beautifully with grilled fish or stands on its own, letting those fresh, bright flavors shine. Seriously, it's the kind of meal that brings back memories of seaside summers and long, relaxed dinners, even if you are just enjoying a cozy weeknight at home.
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- INGREDIENTS
- Linguine pasta 11.25 oz (320 g)
- Basil 3 cups (60 g)
- Lemons 4 oz (110 g) - (about 1)
- Oranges 1.04 lbs (470 g) - (about 2)
- Extra virgin olive oil 8 tbsp (120 g)
- Fine salt to taste
- Black pepper to taste
- Pine nuts ¼ cup (30 g)
- Grana Padano PDO cheese 2.1 oz (60 g) - grated
How to prepare Bavette with citrus pesto
To prepare the bavette with citrus pesto, start by peeling the citrus fruits: with a paring knife, remove the ends of the oranges, down to the flesh; then remove the peel including the white part, following the curve of the segment 1; extract the segments one by one to free them from the skin that covers them 2, proceed the same way with the lemons: remove the ends, then the peel and the white part 3
then extract the segments 4 as you did with the oranges. Now take the basil leaves (you can clean them with a dry cloth or wash them in a bowl with cold water, very gently; then dry them always gently with kitchen paper) and place them in a mixer with blades 5, add the pine nuts 6,
the grated cheese 7, the orange segments 8, and the lemon segments 9.
Finally, drizzle in the olive oil 10 and operate the processor to blend the mixture until smooth 11. Meanwhile, in a large pot, bring water to a boil, salt it, and cook the bavette 12; cook them al dente.
Meanwhile, pour the pesto into a large pan 13 or a sauté pan, salt 14 and pepper 15 to taste.
When the bavette are cooked, drain them directly into the pan with the pesto 16. Sauté the bavette with citrus pesto for a few moments and 17 then serve them hot 18.