I tell myself every year I won't wait until I harvest the basil to find out how to can pesto! Can anyone help me? Here's what I've found so far. Most websites dismiss canning of pesto by saying it is so much better fresh or frozen, don't bother canning it (heat destroys the flavor). The other thing I read a lot is that is has so much oil, it's not safe to can. OK, so I won't accept either of those because I can buy it in a store canned, and it tastes just great! So come on, I know it can be done! I travel a lot, so I can bring a jar of pesto with me, but I can't bring the whole freezer! I also dry some, but that's mot pesto. So please fellow food preservers, help me out! Tell me you can it every year and here's how! Hehe, please? Anyone?