In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped. While blending, drizzle in extra virgin olive oil until smooth. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add rotini pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, add the cooled rotini pasta and the freshly made basil pesto. Mix gently until well-coated. Fold in halved cherry tomatoes and fresh mozzarella balls.

Toss everything together, adjusting with salt, pepper, or lemon juice if desired. Serve immediately or chill for 30 minutes.