Judy,
Sorry it took me so long to get back to you. School has just started here so, I haven't been in message board for a couple of days. I found what you are looking for in the Kitchen Link E-Newsletter 8/27/98. How to freezing pesto. Posted by: Marcia - August 18, 1998. It said, I've been freezing pesto for years. Use a food processor to make a simple pesto recipe blending basil leaves, garlic, olive oil and pinenuts. 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.