Mix all of the above ingredients–except the pesto– in a food processor. Spray 4 small tinfoil loaf pans with Pam and line w/saran wrap.
Pesto: Mix all of the above in a food processor. I freeze what is left after making the pesto. If you don’t have any of the fresh pesto, you can buy it in the refrigerated section.
Assembly: Put a layer of the cheese mixture in the bottom of the pans–about an inch or so. Carefully spread a layer of pesto on top of the cheese mixture with a spoon and or knife–about an inch. I drop the pans on the countertop to even out the mixture and get rid of any air bubbles. Spoon the last layer of cheese on top of the pesto–you will have layers that do not fill to the top of the pan. I cover w/foil and freeze. If using right away, chill for a couple of hours.