Bring a large pot of salted water to a boil. Add 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 pepper. Blend until smooth.

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

In the pot, combine the drained pasta and pesto. Toss to coat, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, garnished with cherry tomatoes and additional basil leaves.