Summer herb sauce

I wonder if you can freeze this and keep as summer memory? In a mixer, chop together equal parts of basil and flat parsley (I used 1 dl of each) with garlic (2 cloves), French mustard (1 tablespoon), capers (2 tablespoons, rinse them quickly to avoid over-salting the sauce), lemon juice (1/2 lemon) and olive oil until the consistency is smooth.
Blended very well with the tomato sauce I made for this swordfish.