Hi. I've been freezing pesto for years. Use a food processor to make a simple pesto recipe blending basil leaves, garlic, olive oil and walnuts, pine nuts or almonds. Salt to taste. I usually freeze the pesto in small plastic cups, Tupperware containers or ice cube trays. Once frozen, just bring to room temperature, add Parmesan cheese and your pesto is ready to toss over hot pasta or whatever!

Note: Be certain that you don't freeze the Parmesan. Add only at the end.