How do you freeze the basil?
I have been freezing the pesto, minus the oil. I chop up the garlic nuts parm and basil into a paste. And then freeze those in ice cube trays. I wrap each one in plastic wrap and put a bunch in a Ziploc bag. It is so easy to unthaw each one and then just add the EVOO, a little fresh Parm, and salt. I throw a little bit of pesto into a lot of different things now, like soup, risotta, Alfredo sauce, it just enhances the flavor without me having to go through a whole Lotta work.
But your way sounds great for a fresh pesto flavor.
I used to do what you do. Now I just process in the food processer the pesto, put into freezer bags and make it fresh each time I defrost a bag. I process the garlic first then the pine nuts, with the oil add the basil and the parm an process a bit more.