Here's my basic set-up for freezing pesto. Fresh basil leaves, picked off of the stems, extra-virgin olive oil, half-pint freezer boxes, and a food processor.
Here's an easy way to save some space in your freezer. Fill your freezer box just under half way to the fill line.
Here I've filled the boxes too full and they ended up stuck together when I went to thaw them out.
Fit a cover snugly on the last box of pesto, and label and date it with a sharpie.