Harvest Pesto leaves and brush or dust off any dirt.
Pack 4 Cups of basil leaves in the bottom of a food processor. Add 4 cloves of garlic, 1 teaspoon lemon juice, and 1/2 Cup of Pine nuts and pulse a few times until chopped.
Add 3/4 Cup Olive Oil and process until smooth. Reserve 1/8 Cup Oil for step 5. Continue adding remaining Olive Oil until desired consistency is reached. Season with Salt and Pepper.
Transfer to a small mixing bowl and mix in the Parmesan cheese. Spoon pesto sauce into a 6-Cup muffin tin. Line the cups with silicone liners for really easy removal after freezing.
Pour 1 additional teaspoon olive oil over each cup of sauce to seal in the flavor as the pesto freezes. Cover the tin with plastic wrap and freeze the sauce over night.
Pop the frozen pesto puck out of the muffin tins using a butter knife, or peel it out of the silicone liner (if you used them.) Store in an airtight container in the freezer for up to 6 months.