Freezing pesto is easy. Transfer pesto to a sealable container, cover the surface of the pesto with a layer of olive oil, cover thoroughly or seal the container, and freeze.
While you can freeze pesto in full-batch amounts, I like to freeze pesto in smaller portions. Put pesto into ice cubes trays, freeze, and transfer to sealable plastic bags - then whenever you wan t a little hit of summer basil flavor, just toss a cube or two of pesto into soups, toss with pasta, or defrost and spread onto sandwiches.
