Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Wash the basil leaves and drain wellPlace basil, oil, nuts, garlic, and salt in a blender or food processor. Blend to a paste, but not so long that the mixture is smooth. It should have a slightly coarse texture.Transfer the mixture to a bowl and stir in the cheese.To serve, cook pasta to order according to the basic procedure (4 liters of boiling salted water per 1lb of pasta. Bring water to boil and add pasta, and stir a few times. Drain when cooked to al dente (firm to the tooth), let air dry. This way the starch stays to the exterior of the pasta and the sauce will stick)Add cream to a pan and bring to a slow simmer. Then add the pesto to the cream and simmer until all is mixed. Place the cooked pasta in the pan with the cream and pesto, mix well and serve. Finish with a sprinkle of Parmesan cheese.