In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream.
Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering.
Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Originally Submitted
10/2/2009
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