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!