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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.
Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.
Add ¾ cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional ¼ cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.
Taste, then salt and pepper as needed. Refrigerate until ready to use.