Pistachios work just fine instead of pine nuts (and they're much less expensive).
And try it with goat cheese! Makes a creamier pesto. If you want it to be spicier you can always add more pepper and/or more garlic.
And it freezes just fine. I grow a lot of basil and my recipe (using 2 cups of packed basil) makes enough for one meal plus enough left over to just fill the smallest size plastic containers I have. By the end of the summer I have enough pesto in my freezer to last until the next summer.
