In a food processor, chop the garlic and pine nuts. Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running. Add salt and pepper to taste and set aside.
Meanwhile, in a saucepan, heat milk and cream. Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated. Let sauce cool before adding the pesto and combining well. Pour into a 0.5L whip cream dispenser and screw in 1 cream charger and shake vigorously — then refrigerate.