Assemble your pesto (I’ve not run into one that doesn’t freeze well)
to completion except for cheese. Using a spatula, carefully
fill all the cells of a plastic ice cube tray, being careful to force
out any air bubbles (it takes a little over two cups to fill an
ordinary tray). Place the tray in a plastic freezer bag and allow to
freeze solid. Twist the tray and remove the cubes to a plastic
freezer bag (I double bag). One cube roughly equals a serving when
you add cheese at the time of use. It takes about 15 minutes thaw a
cube. I usually set them out when I start to cook and add the cheese
separately to the dish.

I’ve not noticed any change in flavor in our -10F freezer for up to a
year. Note: I do not use butter. I use a good quality EVOO, never
add salt (draws water out of the leaves), do include pine nuts, garlic
and the herb of the day. If you use an herb that’s enhanced with a
little lemon juice, that can be included in the frozen mix.

Talk about elegant fast food....