Sorry, no canning of pesto is safe. Too low in acid, it is pureed, which is a "no no".
It must be frozen to preserve it.
The commercial process and what we can do at home are two different things.

Most pesto (basil based?) contains olive oil too, and thats not recommended for any canning. Freezing the basil puree will work well though.

Ok, you have confirmed my suspicions as well as taught me a couple things. To the freezer it goes!

Thank you very much, Erin

freeze it in flat sheets, I put some in freezer bags and lay them sideways in the freezer, they freeze nice and thin, when you need some, you can break off as much or as little that you need

I have also frozen mine in ice cube trays but it's easiest for me to just toss the basil in the food processor, add enough olive oil to bind, then scoop out tablespoons full onto waxed paper on a baking sheet. Freeze until solid, then pack into a plastic box or freezer bag and take out as many as you need later.

Annie

I pour into a lined 8x8 pan, freeze, then cut in small cubes. Just a slightly different slant on Annie's method.

Carol

I freeze in a muffin tin---an old aluminum on that's fairly shallow. Then I pop out the little "pesto pucks," about 1/3 cup each (a good amount for how I cook) and wrap 'em individually.

Works great except for the fact that it always makes my husband run around singing "Pesto, pesto pucks" to the tune of "Disco Duck."

Zabby