For the pestoi, rinse the basil, shake dry, pluck the leaves and chop coarsely. Peel the garlic and chop coarsely. Break the parmesan into pieces. Pour the olive oil in a blender. Add the basil, parmesan, pine nuts and garlic and puree everything together.
Cook the bavette in plenty of boiling salted water (according to package directions) until al dente. Drain and leave to cool. Serve the bavette with the pesto. Serve garnished with basil & grated parmesan.