Step 1: Cook the pasta until “al dente.” Drain the water, keeping a bit of the starchy pasta water for the sauce.

Step 2: Wash and dry the basil leaves. In a blender, combine the basil, garlic, olive oil, pine nuts, and grated Parmesan until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water.

Step 3: Mix the cooked pasta with the pesto sauce in a pan over low heat until the pasta is evenly coated. Add more pasta water if needed to achieve the desired consistency. Add the halved cherry tomatoes.

Step 4: Plate the pasta and sprinkle with freshly grated Parmesan cheese on top. Garnish with basil leaves for a beautiful and aromatic touch.