BAVETTE WITH PESTO ALLA GENOVESE
INGREDIENTS:
4 handfuls of fresh basil
20 g of pine nuts
30 Parmesan
30 g of pecorino cheese
1 clove of garlic
A pinch of salt
Extra virgin olive oil
Pasta
PREPARATION:
1. Wash the basil leaves and peel the clove of garlic. Combine basil, pine nuts and garlic in a mortar and add a pinch of salt. Drizzle everything with a few drops of olive oil to make the sauce mushy.
2. At the end, add parmesan and pecorino and mash everything well once more.
3. Put hot water in a bowl and cook the pasta until al dente.
4. Strain the pasta after it is cooked and save some of the starchy water in which it was cooked. Add a few drops of olive oil, the pasta and the pesto that you previously prepared in a mortar to the pan, then cover everything with a little starchy water.
5. Stir the pasta and pesto together with the starchy water briefly on the pan and wait 2 to 3 minutes for the flavors to combine. Serve pesto alla genovese and pasta, then grate some more cheese and enjoy your lunch like real Italians. Good apetite!