Broccoli and Pesto Bavette

Clean the broccoli and divide into florets. Peel the stem and finely dice. Blanch the broccoli stem in boiling, salted water for about 2 minutes. Now add the florets and blanch for a further 3 - 4 minutes. Drain, refresh in cold water, then drain again. Place some of the broccoli florets on the side. Puree the rest of the broccoli together with the pine nuts, parmesan cheese, garlic, 2 - 3 tablespoons of water from the broccoli and the basil leaves. Stir in 4 tablespoons olive oil and season with salt and pepper. Peel and finely chop the shallot. Sauté the shallot in the remaining olive oil, then pour in the white wine and simmer. Now pour in the cream, add the broccoli florets, the broccoli pesto and simmer.