Add all of the ingredients except the cream, to a food processor or blender and pulse until everything is finely chopped and resembles a thick paste.
Add in the heavy cream and pulse until the pesto is mostly smooth and creamy! If you prefer a thinner pesto, add in more heavy cream 1 teaspoon at a time until your desired consistency is reached.
Taste and season with salt and pepper if desired.
This recipe makes approximately 2 cups of creamy basil pesto.Store in an airtight container in the fridge for up to a week.Pesto will naturally lose its vibrant color overtime, so if you want to keep it bright green you can blanch the basil prior to blending!To blanch the basil, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil and then add the and blanch for a quick 15 seconds!Immediately remove the leaves from the boiling water and place in the ice water bath. After a about 10 seconds, remove and squeeze out any excess water, then pat dry.