Preheat oven to 350 degrees. Spread nuts in a single layer on a large baking sheet. Toast 8 to 10 minutes or until fragrant and lightly toasted, stirring once. Cool 10 minutes.
Combine toasted nuts, basil, lemon juice, garlic, salt and pepper in a food processor or blender. Cover and process until nuts are finely chopped.
With machine running, gradually add oil, blending well. Process until smooth, scraping down sides as needed.
To freeze the pesto, spoon into an ice cube tray, about 2 tablespoons per cube. Cover the tray with plastic wrap, and freeze overnight. Transfer frozen cubes of pesto to a zip-top plastic freezer bag, and freeze up to 3 months.
Recipe by The eMeals Blog at http://blog.emeals.com/freezer-friendly-fresh-basil-pesto/