Step 1

Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.

Step 2

Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.

Step 3

Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.

Step 4

Taste, then salt and pepper as needed. Refrigerate until ready to use.