Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a blender, combine basil leaves, parmesan cheese, pine nuts, garlic, salt, and black pepper. Blend until finely chopped.

With the blender running, slowly add olive oil until the mixture is smooth and creamy.

In a large serving bowl, combine the drained pasta with the pesto sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.

Top with cherry tomatoes and fresh basil before serving.