BTW, every once in a while, I do a big batch of pesto and freeze it.

Garlic, pine nuts, and basil.
Toss it into a food processor. Pulse a lot.
Drizzle olive oil in, while running the processor.
I take the whole thing and freeze it. About 15 or 30 minutes into freezing, take a spoon or fork, and crumble... before it gets completely rock hard.

That makes it easier to pull out bits when you use it.
BTW, Most Pesto calls for Parm cheese. I dont add that until after it's out of the freezer.