Inspired by the basil and cherry tomatoes I got from Chick-A Bee Farm the other day, I decided to  concoct a pasta salad that is transportable and  tastes fresh and yummy.

blend the pesto sauce with olive oil by hand or by spoon so it won’t turn bitter

To make pesto:

Puree mint, basil, garlic and lemon in food processor. Remove and mix in olive oil and cheese by hand.* Salt and pepper to taste.

*It’s important to do this by hand because blending olive oil can cause it to turn bitter.

To put together pasta salad:

Toss together pesto, spinach and split tomatoes about an hour before serving, tossing in a little extra cheese if desired.