Preheat the oven to 180C/350F. Cut the cherry tomatoes in half and arrange in a baking tin lined with parchment paper, cut side up. Drizzle with one tablespoon of the olive oil and season with a pinch of salt and plenty of pepper. Roast on the second shelf of the oven for 35-40 minutes or until the tomatoes have reduced to half their size and become slightly caramelised.
Meanwhile, make the pesto. Place the pine nuts in a small baking tin and roast on the top shelf of the oven for about 5 minutes until toasted. Keep an eye on them and be careful not to let them burn. Remove and leave to cool.
Once the pine nuts have cooled, place them in a mini blender or Nutribullet (you could also use a hand blender and tall beaker if you prefer). Add the rest of the oil with the basil leaves and Parmesan. Season with a pinch of salt and plenty of pepper and blend to a thick puree.
Once the tomatoes are almost ready, steam the spiralized courgettes for 1-2 minutes until just tender, then fold in the basil pesto.
Divide the basil pesto courgetti among warmed bowls and scatter over a little extra Parmesan. Scatter the roasted cherry tomatoes on top with the basil sprigs to serve.