I am very disappointed (and surprised) to learn that we can't can pesto. I was still more concerned to read the note that seemed to suggest that you have to eat it within three days.

I've been making batches and leaving them in the fridge to be used over a period of a couple of months.

Last year, I tried canning (using the fill and turn the bottle upside down approach) and didn't have any problem. But I will admit that I didn't wait more than a couple or perhaps few months to use the canned products because I wasn't sure how it would work.

This year, it occurred to me that my approach might not be safe and that's when I started asking around and doing research on the web.

I guess I'll try freezing but I have my doubts. I used to freeze the basil and then make up the pesto with the frozen basil but I think it loses a lot (in flavor) and I'm concerned that freezing the pesto already made will have the same effect.