Pasta 

• 2 cups all-purpose flour 
• 3 eggs + 2 yolks 
• 2 Tbsp olive oil 
• 1/2 cup salt 
  

Pesto 

• 2 cups packed fresh basil 
• 2 cloves garlic 
• 1/4 cup pine nuts + 1/4 cup for garnish
• 2/3 cup olive oil 
• 1/2 cup grated parmesan + more for garnish
  

Pasta 

1. Add flour to the cutting board and make a well (hole) in the middle with a bowl.
2. Add eggs, yolks, and olive oil to the well and whisk until well combined.
3. Slowly incorporate the flour into the middle until the mixture is uniform, then use your hands to knead the dough together until smooth.
4. Place in the fridge with plastic wrap and let the dough rest for 15-20 minutes.
5. Roll out the pasta dough and cut into whatever shape you want.
6. Cook pasta in salted boiling water for 2-3 minutes, then toss in a bit of olive oil and set aside. 
   

Pesto

1. Blanch (cook) basil for 15 seconds in boiling water, then cold shock in ice water.
2. Dry it off immediately after on a towel. Roast garlic in a bit of olive oil over medium heat, then set aside.
3. Toast pine nuts until golden brown and aromatic, then set aside.
4. Combine basil, garlic, ¼ cup of pine nuts, olive oil, and ½ cup parmesan in a blender and pulse until well combined.
5. Add more olive oil if necessary for consistency.
6. To a pan on low heat, add your pesto and pasta and stir to coat.
7. Try not to heat this up too much, as the olive oil will separate and cheese will release oil.
8. Add some pasta water to recreate the emulsion if needed. Enjoy!