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I, too, freeze my pesto after adding the cheese (sometimes Parmesan, sometimes Romano, and often, now that I can find it readily, Asiago). It works out perfectly, and I can make large batches during the basil season.
As to scissors, I use them constantly. I snip parsley with a scissors, and often use them to shred ramp leaves or garlic tops, as well as the tops of green onions (which I'm fond of mixing with sour cream for use on certain vegetables). Moreover, on the days when I'm so up to my ears that I haven't time to cook and want to do something sinfully indulgent, I use a larger scissors to separate the slices of a pizza ordered in. Works much better than a knife or any other instrument I've ever tried.
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