The best part about this recipe is that if you make it in large quantities, you can individually portion the pesto and then freeze it, so you have easy-to-use packages all year. To freeze, I simply pour the prepared pesto into 8-ounce plastic cups and freeze. When the pesto is frozen solid, I pop it out of the plastic cup and use a vacuum sealer to seal it up. If you don’t have a vacuum sealer, place it into a freezer bag and squeeze out the air. Simply dethaw in the refrigerator or at room temperature when you're ready to use. Don't use the microwave, as you could potentially destroy any active cannabinoids.