Blanch the basil and fresh baby spinach in boiling water for a few seconds to prepare the pesto.
Shock the basil and spinach in cold water and squeeze it out to remove excess water.
Process the basil and spinach with the other ingredients, adding 2 tbsp. of ice water and a dash of oil to compensate for extra spinach if needed.
Place 1/2 cup of pesto on a sheet of plastic wrap and wrap it into a compact bundle.
Re-wrap the bundle again with plastic wrap. Repeat with the remaining pesto.
Place the pesto into your freezer. Freeze for up to two months.
Remove the pesto from the freezer and let it thaw at room temperature for half an hour when you are ready to use the pesto. If the pesto remains frozen for longer than 30 minutes, microwave it in a microwave-safe container for 10 seconds and stir it thoroughly.