Ingredients:

• 2 cloves of garlic
• 4 cups of basil (TBH- I use about two clam shells of store bought basil until it fills the bowl of my food processor)
• 1 cup of mint (top off the basil with the desired amount or leave it out)
• Juice from 1 lemon
• 2 tablespoons of parmesan cheese
• 1/4 cup of olive oil (I eye-ball it to make sure it looks right)
• Salt and pepper to taste
• 1 pint of grape or cherry tomatoes
• 1 small ball of fresh mozzarella cut into 1/2 inch pieces
• 1 pound of rotini or any other pasta you want to use (I never use the whole pound, I save the extra cooked pasta and feed it to my kids with something else mixed in)

Steps:

1. Fill a large pasta pot with salted water and bring to a boil over high heat.
2. Pulse the garlic in the food processor until it is finely minced.
3. Remove basil leaves from the stems and add to the food processor.
4. Do the same with the mint leaves.
5. Add the lemon juice, parmesan cheese, salt and pepper.
6. Replace the lid, and drizzle in the olive oil while the food processor is running.
7. When the pesto looks creamy, it is done.
8. When the water comes to a boil, add the pasta and cook according to package directions.
9. While the pasta is cooking, cut the tomatoes in half and put in a large bowl.
10. Add the mozzarella and the pesto to the bowl.
11. When the pasta is finished cooking, drain and add directly to the bowl.
12. Mix it all together and enjoy!