Once you’ve made your pesto, store it in small glass jars and don’t forget to label the jar. I save every little jar I get from a condiment or jelly as they work great for storing pesto. Another trick is to put the pesto into an ice cube trays, and when frozen pop them out and store in a freezer plastic bag. Make your pesto now and freeze it for winter – you’ll be glad you did in the middle of winter when the only fresh herbs you can get are $3.99 for a limp handful in a plastic container in the grocery store.