In a large pot, boil water with a generous pinch of salt. Cook two minutes under directed times (al diente). Drain, reserving ¾ cup pasta cooking water.
Meanwhile, add the pine nuts to a food processor to create a thick paste. Then add the garlic clove, pecorino, parmesan, lemon zest, and basil.
Scrape the sides of the food processor, and process again while drizzling the extra virgin olive oil. I like pesto to be slightly chunky. Just eyeball the olive oil to your liking.
Cut the cherry tomatoes and fresh mozzarella to the same size. Alternatively, mozzarella balls, also known as ciliegine, can be cut in half as the cherry tomatoes.
Drain the pasta, and into a large bowl, add the cooked pasta along with the pesto. If too dry, add a little of the pasta water, about a tablespoon. Add the chopped cherry tomatoes and mozzarella, and toss. Eat right away, or refrigerate. Drizzle a little more olive oil, and enjoy!
Notes
PARMESAN & ROMANO CHEESESince this recipe has minimal ingredients, using the best cheese is essential. 12 months Parmigiano reggiano and Pecorino Romano are sold in most grocery stores. Get a bargain when buying at Costco! A little goes a long way!