I've never done this because I don't have ice cube trays, but you can pour the pesto into the trays and freeze. When frozen, pop them out and place them in a freezer bag. Just use one of two of them when needed. Great idea!
I know that toasting the nuts and garlic adds to the work, but toasted nuts really brings out the flavor, and toasting the garlic will get rid of the harsh flavor. I definitely recommend you don't skip those steps!
Homemade Pesto Recipe
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3 garlic cloves, unpeeled
2 cups packed basil leaves
1/2 cup extra virgin olive oil
1/4 cup pine nuts, toasted
1/4 cup grated parmesan cheese
1/4 teaspoon salt
Preheat your oven to 350 degrees and toast the pine nuts in a single layer for 5-10 minutes until golden brown and fragrant.
Heat a small skillet on medium heat and toast the garlic in the peels for about 7 minutes until fragrant and spotty brown, flipping the garlic often. Let cool before peeling.
Peel the garlic cloves, add all the other ingredients to a blender or food processor and mix all the ingredients together till smooth. Store in the refrigerator or freezer.
Source: Cook's Illustrated