To make the sauce, add all the ingredients into a food processor and blend until creamy. Set aside.
In a medium saucepan on med-high heat, heat up the olive oil and then add cherry tomatoes and let the tomatoes cook down, until the skins are blistered, and they pop open, about 5-8 minutes. Set aside the tomatoes.
Now, remove the stems from the mushrooms and toss the mushrooms into the same pan that was used to cook the tomatoes (no need to clean the pan). Add a splash of water and cook for 2 minutes. Turn the heat off and stir in the pesto and tomatoes.
Serve in bowls with extra pine nuts and parmesan cheese. Enjoy!