A little pesto has a lot of flavor, so for a simple side dish, plan on using about 1/4 cup of pesto tossed with 4 ounces dried or 8 ounces fresh pasta, cooked and drained.
Pour oil over the other pesto ingredients. The work bowl of the food processor should be fitted with the metal blade.
Process with a few on/off pulses until a purée forms. Scrape down the sides of the work bowl a few times between pulses to blend.
Spoon 1/4-cup portions into small freezer or refrigerator containers. Before securing the lid, cover the pesto surface with plastic wrap to prevent browning. The sauce will keep, frozen, for up to 1 year.