In a food processor, combine fresh basil leaves, pine nuts, and garlic cloves, adding a pinch of salt and a dash of black pepper. Pulse until finely chopped.

With the food processor running on low speed, slowly drizzle in the extra virgin olive oil. Continue blending until smooth, about 30 seconds.

Taste your pesto; adjust with salt or lemon juice if needed. Pulse to combine.

In a medium saucepan, heat the heavy cream over medium heat until hot but not boiling, about 3-5 minutes.

Stir in the pesto sauce into the warm cream, mixing well. Heat for 1-2 minutes without boiling.

Remove from heat and stir in 1/4 cup of freshly grated Parmesan cheese. Season with salt and pepper to taste.