In a blender, combine basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Blend until smooth.

With the blender running, slowly add olive oil until fully incorporated.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente.

Drain the pasta in a colander, reserving 1/2 cup of pasta water.

In a skillet, combine the cooked pasta, pesto, and reserved pasta water. Toss to coat evenly.

Add halved cherry tomatoes and toss gently.

Serve immediately, garnished with fresh basil.