The recipe I use is adapted from two recipes. I basically start by following this recipe from Martha Stewart, but then follow the directions for this one.
4. Pour into ice cube trays and freeze. This recipe makes enough to fill two ice cube trays (roughly 2 1/2 cups total). Once frozen, the cubes can be stored in a Ziploc freezer bag.
5. Thaw 3-4 cubes (for every 2 adults) in a large bowl, and mix with warm pasta. Pesto also makes a great pizza sauce, sandwich spread, and seasoning for vegetables!