For the beef carpaccio with arugula pesto, wash and dry the arugula and chop it a bit. In a blender, mix the arugula with the pine nuts and the Parmesan, gradually adding and blending small amounts of olive oil.
Cut the beef into very thin slices. Place some cling film on a kitchen board, place the beef slices on top and place cling film over them again. This will allow you to pound the beef until tender and thin. Refrigerate for some time.Place the beef carpaccio on a plate before serving, season with salt and pepper and garnish with the pesto. Sprinkle with a few shavings of Parmesan.
How to cut carpaccio properly, you can see in this video.
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