In food processor or blender, place the basil leaves (pack lightly down a little). Pulse a few times until crushed, but not yet creamy.
Add pinoli, a little at a time, pulsing with each addition.
Add garlic and pulse to blend.
Add oil, a little at a time, pulsing with each addition.
Add parmigiano, a little at a time, pulsing with each addition.
Now taste for salt. Pulse in a pinch or two to taste.
Cream is the last addition, if using.
Use just enough pesto to lightly color pasta. If you make less than 1 lb of pasta, you should have leftover pesto.
Serve pasta and pesto with extra parmigiano, if desired.
Leftover pesto should be put into the smallest jar possible, packed down as much as possible. Cover with a thin film of good virgin olive oil and refrigerate. Always keep film of oil covering pesto and it will keep for 10 days or more. Bring to room temperature before using and stir.