A note about freezing: ??We often freeze our pesto for use during the winter months in everything from pasta sauce, pizza topping and hearty soups. ??Simply omit the Parmesan and proceed with the basic recipe, pour the pesto into flexible muffin tins or ice cube trays and pop into freezer bags once they are frozen. ??The frozen cubes of pesto can be defrosted or put right into hot sauces and allowed to defrost while cooking. ??We tend to omit the pine nuts, as well, to keep our pesto very basic and add the Parmesan and nuts only if desired once defrosted.