HOWEVER, I had forgotten that I sent my ice trays up to college with Stretch for her apartment. So, I was a bit at a loss as to how I’d freeze this pesto. Lucky me, I’d bought some small ramekins a while back at a discount kitchenware and home goods shop. I pulled them down and grabbed a serving spoon out of my silverware drawer. One heaping spoonful went into each ramekin and I used the spoon to spread it out just a little. Lucky me, the ramekins are STACKABLE, and so I stacked them up and stuck them in the freezer to harden.
Once they were thoroughly frozen, I just used a little paring knife to free them and voila! I have beautiful, round disks of pesto in the perfect serving size to toss with roasted veggies, or spoon over meat, or toss with gluten free pasta.