Start with the preparation of pasta dough. Pick the basil leaves and blanch them in boiling water for 30 seconds. Return them into ice cold water to cool down quickly. Put the basil leaves in a food processor and whizz into a smooth paste, add the eggs and whizz again to incorporate. Next, add the flour and knead into fairly stiff dough. Cover the dough with cling film and rest for 30 min in refrigerator. With the aid of a pasta machine, open the basil pasta into a thin sheet of lasagna. Now take a heart shape cutter and cut 8 pieces. Blanch the heart shape pieces in plenty of boiling salted water. Strain and sprinkle lightly with olive oil so that they don’t stick to each other. Wash and slice the tomato and put the slices onto kitchen absorbent paper. Slice the mozzarella and put them on the kitchen paper too. Now start assembling the lasagna. Place a layer of pasta in the bottom of 2 heat resistant serving plates. Top up with some pesto, a slice of mozzarella, tomato and grated cheese. Repeat this process with the remaining layers of pasta. Bake in a hot oven for 5 minutes or under a grill. Drizzle with olive oil, pine nuts and few basil leaves before serving.