Pesto freezes well, in my experience. We freeze it in an ice cube tray so that its nicely divided into servings.

A mint suggestion:
I make pasta dish with sliced/torn mint, thin/julienned sliced zucchini, lemon juice (with some of the zest if I've got a fresh one), garlic, and a good amount of pepper, and sometimes oregeno, fried up in olive oil and tossed with Parmesan/the pasta. (adding the mint towards the end of the quick saute helps keep its flavor, and not too much lemon juice- I think the zucchini grabs it up and runs with it somehow so its easy to add too much.)

If the big ol' patch of mint by my apartment wasn't dead due to drought I'd make that recipe this week, its good in hot weather.