Wash the basil well, then wipe off the moisture. Lightly roast the pine nuts. Finely chop the garlic.
Put the basil, pine nuts, olive oil, cheese, garlic, salt and pepper in a mill, and blend to a paste.
Cut the tomatoes into 1 cm pieces, and mix with olive oil and salt and pepper. They will be aromatic and tasty if you add some finely chopped or dried basil here.
Boil the pasta as instructed on the package, and drain in a sieve.
Mix the pasta and sauce together, then top with the tomatoes and some basil leaves.
You can keep genovese in the freezer. If you can't use up all the basil at once, you can make the sauce using the same amounts of ingredients listed, and keep it in the freezer for when you need it. It's also nice with chicken.