Prepare the Pesto: In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, and Parmesan cheese. Pulse until coarsely chopped, then drizzle in olive oil while blending until smooth. Adjust with more oil if necessary and add lemon juice, salt, and pepper to taste.

Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and immediately toss with the prepared pesto.

Marinate the Shrimp: In a bowl, combine olive oil, minced garlic, lemon zest, salt, and pepper. Toss shrimp in mixture and marinate for about 15 minutes.

Grill the Shrimp: Preheat grill or grill pan over medium-high heat. Cook marinated shrimp for 2-3 minutes per side until opaque with grill marks.

Assemble the Stack: Use a stacking ring or freeform build; start with a layer of pesto pasta, followed by a layer of grilled shrimp. Repeat to build height, finishing with shrimp on top.

Garnish and Serve: Drizzle extra pesto over the top and sprinkle with toasted pine nuts and fresh herbs. Serve immediately.