Bavette with pesto

Bavette with pesto is a classic dish from Ligurian cuisine, especially typical of the city of Genoa. Pesto is a cold sauce made with fresh basil, pine nuts, garlic, grated Parmesan and Pecorino cheese, extra virgin olive oil, and a pinch of salt.

Ingredients

• 400g of bavette
• 100g of fresh basil
• 30g of pine nuts
• 2 cloves of garlic
• 50g of grated Parmesan cheese
• 30g of grated Pecorino cheese
• 150ml of extra-virgin olive oil
• Salt to taste

Preparation

1. Start by washing the basil leaves in cold water and gently dry them.
2. In the mortar, start pounding the pine nuts together with the garlic cloves until you get a cream.
3. Add the basil leaves and a pinch of salt, and continue to pound until the basil releases its essential oil, mixing with the other ingredients.
4. Transfer the mixture to a bowl and add the grated Parmesan and Pecorino, mixing well.
5. Gradually incorporate the extra-virgin olive oil, stirring continuously until you get a smooth sauce.
6. In a large pot, bring the water for the pasta to a boil, add salt, and cook the bavette al dente following the package instructions.
7. Drain the bavette and reserve a cup of the cooking water.
8. In a large bowl, combine the bavette with the pesto, adding a little of the reserved cooking water to make the sauce more fluid and easily mixed with the pasta.
9. Serve the bavette with pesto immediately, perhaps with an extra sprinkle of grated cheese and a drizzle of raw oil.

Curiosity

The secret to a perfect pesto is not to oxidize the basil leaves. For this reason, in the traditional preparation, a mortar and pestle are used instead of a blender. If you choose to use a blender, it is advisable to add some ice during the process to keep the temperature low and preserve the color and aroma of the basil.

Enjoy your meal!