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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I think pesto is one of those things that is not worth having unless it is fresh. It's like making a tomato, basil salad with winter grocery store tomatoes. I would just eat something else.[/quote]

I disagree.  All summer I make HUGE batches of pesto and store much of it in the freezer and even the thawed stuff is great.  I frankly don't see why people even buy it when it is so easy to make and freeze...Basil is so easy to grow around here.

Maybe it is the recipe I use, it is amazing if you use high end OVO and Parmesean:

http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2/index.html
[/quote]

Agreed, it freezes very well, especially if you add some parchment or wax paper to cover the top before putting on the lid.  I use canning or similar glass jars instead of plastic as I find that keeps it fresher.  I haven't tried the ice cube tray method, but if I did I would wrap them with plastic wrap before putting in a freezer bag.  Some people freeze pesto without the cheese and add that before serving.  I just stir in little squeeze of fresh lemon after thawing to brighten up the flavors a bit.[/quote]

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