I've been making pesto for over 30 years, and you can freeze it in little cubes -- but I never do. I make lots each summer (5 to 10 pounds of basil) and keep it in large jars in my refrigerator.
After making the pesto and pouring it into the jars, all you do is make sure there are no air bubbles in the pesto, smooth it off at the top and seal it with olive oil before closing the lid. When you scoop some out of the jar, just smooth it off again and pour more olive oil on the top, then close the lid.
I've kept jars of pesto in my refrigerator for as long as three years and it gets better as it ages. During the time I've been making pesto, I've only lost two jars (air bubbles).
Freezing is OK, but the flavor won't really develop like it does when it's refrigerated. P.S. Don't bother chopping the parsley - it will get cut up in the food processor with everything else.
4 users found this review helpful
Jan. 8, 2014