Pasta with Pesto

Ingredients

• 60 g pine nuts
• 2 handful basil (ca. 50 g)
• 2 Garlic cloves
• 1 piece parmesan (ca. 50 g)
• 125 ml olive oil
• Salt
• Lemon juice
• 500 g Bavette
• Salt
• fresh grated parmesan (for shaving)
• Basil

Instructions

1. 1.

   Cook the Bavette according to package instructions in plenty of salted water until al dente.

2. 2.

   Meanwhile, toast the pine nuts in a dry pan over medium heat, stirring until golden brown; set aside to cool. Wash and shake basil dry, pluck leaves from stems. Peel garlic cloves and roughly chop. Grate parmesan.

3. 3.

   Place basil, garlic, 40 g pine nuts, and cheese into a blender with some olive oil. Pulse, adding more oil until a creamy pesto forms. Season with salt and lemon juice.

4. 4.

   Drain the Bavette, let it rest briefly, then toss immediately with the pesto. Serve in pre-warmed bowls, sprinkle with grated parmesan and remaining pine nuts, and garnish with basil.