Hi Julie. I'm sorry there isn't a safe recipe for home canned pesto. Additionally, the newer sealing compound on canning lids does not hold up very well for storage with oil inside the jars.

Pesto will be safe stored in the refrigerator for up to four days, so freezing is your best option for long term storage. You can freeze it in ice cube trays, then when frozen put the pesto cubes in a freezer bag or container. You can also put "dollops" of pesto along a sheet of plastic wrap, roll it up carefully and twist between dollops (like taffy). Store in a freezer bag, then snip off a dollop as you need it. Thaw pesto in the refrigerator and use within 4 days.

Alternately you might want to consider drying your basil (or other herb) leaves and making pesto as you need it with re-hydrated leaves.

If you are interested, you might like to take a look at this pesto recipe in Herbs and Vegetables in Oil, https://extension.oregonstate.edu/food/preservation/herbs-vegetables-oil-sp-50-701