for the pesto: 1 bunch fresh basil about 1 1/2 cups tightly packed 1/4 cup lightly toasted blanched almonds 1/3 cup grated parmesan cheese 1 large garlic clove juice of 1 lemon 1/4 cup extra virgin olive oil for the pasta: 1 pound whole grain pasta 2 cups halved, ripe cherry tomatoes 1 garl