Ingredients

• 5 cups fresh basil leaves, washed, drained and tightly packed
• 1/4 cup chopped parsley, italian if possible
• 1/2 cup olive oil
• 2 tablespoons finely chopped garlic
• 1 tsp salt
• 1/2 cup Parmesan cheese

Directions

• Place portions of the basil in a food processor and pulse until all of it is finely chopped.
• Add the garlic, salt and cheese and slowly drizzle the oil in until the mixture is well blended.
• Scoop the contents into an ice cube tray and freeze.
• Dump the pesto cubes into a baggie and keep in the freezer until required.
• One cube to a pasta sauce can work wonders.

Variations include adding:

• 1/2 cup pine nuts
  or
• 3 tbsps chopped lemon peel
  or
• 6 chopped anchovy fillets