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Export 6 ingredients for grocery delivery
Step 1
Begin by gently toasting the pine nuts in a dry frying pan over medium-high heat until they start to brown. Keep moving them around the pan to prevent burning.
Step 2
Put the basil, Parmigiano Reggiano, and garlic along with 2 tbsp of extra virgin olive oil into a pestle and mortar and grind until creamy, or combine in a blender and blitz.
Step 3
Add the pine nuts and grind until they start to break down and combine with the basil mixture.Continue until you have a thick paste with a slightly chunky consistency.
Step 4
Drizzle the remaining olive oil into the mortar or blender if you think it’s required and continue to grind until smooth.
Step 5
Whilst you prepare your pesto, bring a large pot of salted water to the boil. Cook your bavette as per the packet instructions, removing 1-2 minutes early if you prefer your pasta al dente.
Step 6
Drain your pasta and transfer to a large bowl with the pesto. Toss gently to coat and serve immediately. Buon appetito!
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