Begin by preheating a dry skillet over medium heat for about 1 minute. Add the pine nuts and toast them for approximately 3 minutes, stirring constantly.

In a food processor, combine the fragrant basil leaves, toasted pine nuts, garlic cloves, grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Pulse the mixture on high for about 15-20 seconds until all ingredients are coarsely chopped.

While the processor is running on low speed, slowly drizzle in the extra virgin olive oil over a span of 30 seconds.

Once your mixture is smooth, add the heavy cream. Pulse the food processor for an additional 15 seconds until the pesto reaches a rich and creamy consistency.

After blending, take a moment to taste your creamy basil pesto. If needed, adjust the seasoning by adding a pinch more salt, black pepper, or a squeeze of lemon juice for brightness.

Transfer the freshly made pesto into a bowl or a jar. You can serve it immediately or seal it tightly and chill it in the refrigerator for later use.