I've never tried to can pesto ..... of course, I've NEVER CANNED ANYTHING!

however, like Marilyn, I do make batches and freeze. In fact, I recently found some thad had gotten lost in the freezer and were almost 2 years old! Still good and fresh tasting.

Instead of ice cube trays, I usually just put 'dollops' of pesto sauce on foil lined tray -- leaving space between. Then put in freezer. When 'solid', I remove and wrap each tightly and then put in ziploc freezer bags. I can take out 1, 2 or as many as I need.

the Italian cookbook I got my recipe from said that if freezing not to put the Grated parmesan or romano in until you are ready to use. I've tried it both ways -- with no noticeable difference.

If you're familiar with canning - why not try to do a small batch? After all I do see jars of pesto on the supermarket shelf -- tho I've never bought any but the refrigerator type. If you've tried the 'jar' kind and like it - it might be worth a trial. Good luck.