In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in 3 large eggs. Using a fork, gently whisk the eggs, gradually incorporating the flour until a shaggy dough forms. Knead the mixture on a floured surface for 5-7 minutes until smooth and elastic, then wrap it in plastic wrap, letting it rest for 30 minutes at room temperature.

After resting, divide the dough into four portions. Work with one portion at a time, keeping the others covered. Flatten the dough slightly, then use a rolling pin or a pasta machine to roll it out into thin sheets, about 1/16 inch thick.

Once rolled out, use a sharp knife or pizza cutter to slice the sheets into your preferred pasta shape—fettuccine, tagliatelle, or even ravioli.

In a large pot, bring salted water to a rolling boil over high heat. Add your freshly cut pasta, gently stirring to prevent sticking. Cook for about 2-4 minutes until it floats and is tender yet firm to the bite.

While the pasta cooks, combine 2 cups of fresh basil leaves, 2 cloves of garlic, ¼ cup of pine nuts, ½ cup of grated Parmesan cheese, and ½ cup of olive oil in a food processor. Blend until smooth, adding a squeeze of lemon juice to brighten the flavor.

Return the drained pasta to the pot over low heat, adding the pesto sauce. Toss gently to coat the pasta evenly, ensuring every strand is covered.

Plate your delicious homemade pesto pasta, drizzling with a touch more olive oil if desired, and sprinkle with extra Parmesan cheese and fresh basil for garnish.