Freezing Pesto -- I used to freeze pesto in ice cube trays (just basil, oil, nuts & a bit of salt), without adding the cheese. Then I would add freshly grated cheese (and occasionally a bit of butter) as I used the frozen cubes. I think the theory is that with freshly grated cheese added immediately before serving, the pesto had a just-made taste. But it means defrosting the cube(s) before making the fresh additions, and if there isn't enough cheese on hand, one is really in a pickle. What do others do?