Greek Pesto Pasta Salad

In a food processor: process the basil, garlic, and pine nuts until smooth. Slowly add the olive oil through the top opening while the processor is running. Last, add the grated cheese, lemon juice, sea salt, and pepper, then pulse again. Taste test and add more sea salt or lemon if needed. Store the pesto in a sealed glass container in your fridge; top with a little bit of olive oil before closing it to keep it from drying up. Cook your preferred pasta (spelt, brown rice, or chickpea) according to package directions. Toss the cooked pasta with the fresh pesto. Top the pasta salad with cherry tomatoes, goat feta, and black olives.