Just before we left on our vacation I made Garlic Scape Pesto. A little pesto goes a long way, so we ate a little of the pesto on a bowl of black beans. In order to save the pesto until we returned, I froze the extra pesto – cheese, nuts, and all. All I did was simply press some plastic wrap on the top of the pesto and stick it in the freezer. The day after we returned the kids needed some lunch. Presto pesto: I boiled a pound of rotini and tossed it with the thawed garlic scape pesto and then sprinkle with black pepper, a pinch of salt, and some shredded romano cheese. It tasted just as good as the day I made it. So for today I say: garlic scape pesto freezes well in an airtight container. Allow time to thaw before using.