Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

With the motor running, slowly pour in the olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste.

In a large bowl, toss the cooked pasta with the cherry tomatoes and basil pesto until well coated.

Serve immediately or refrigerate for later. Enjoy!