Step-by-Step Instructions for Creamy Fresh Italian Basil Pesto

• In a dry skillet over medium heat, toast ¼ cup of pine nuts for about 3 minutes, stirring constantly. Watch for them to turn golden brown; this enhances their nutty flavor. Once toasted, remove them from the heat and let them cool slightly before adding to your food processor.
• In your food processor, combine 2 cups of fresh basil leaves, 2 cloves of garlic, the cooled toasted pine nuts, ½ cup of grated Parmesan cheese, 1 tablespoon of fresh lemon juice, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Pulse these ingredients together until they are coarsely chopped.
• With the food processor running on low speed, gradually drizzle in ½ cup of high-quality extra virgin olive oil. Continue blending until the mixture becomes smooth and well combined.
• Next, add 2 tablespoons of heavy cream to your pesto mixture. Pulse a few more times until the pesto reaches a creamy consistency.
• Taste it and adjust the seasoning by adding any additional salt, black pepper, or more lemon juice, depending on your preference.
• Transfer your delicious Creamy Fresh Italian Basil Pesto to a bowl or jar. You can serve it immediately or chill it in the fridge for optimal flavor development.