Rinse 2 cups of fresh basil leaves under cold water to remove any dirt.

In a dry skillet over medium heat, toast 1/3 cup pine nuts for 3-5 minutes until golden, stirring frequently.

Combine the drained basil, toasted pine nuts, 1/2 cup grated Parmesan cheese, and 2 garlic cloves in a food processor and pulse until finely chopped.

With the processor running, slowly drizzle in 1/2 cup olive oil until the mixture is emulsified and smooth.

Add 1/2 cup heavy cream to the processor and blend until the sauce reaches a creamy consistency.

Taste and season with salt and black pepper to your preference.

Optional: Transfer the sauce to a small saucepan over low heat and warm gently for 2-3 minutes without boiling.

Serve the creamy pesto sauce tossed with pasta, spread on sandwiches, or as a dip.