• 1 1/2 cups fresh basil
• 1/3 cup oil
• 1 cup pine nuts or walnuts
• 2-3 cloves garlic
• 1/3 cup olive oil
• 3/4 teaspoon salt

Bring a pot of water to a boil. Submerge the basil in the boiling water for about 30 seconds then immediately remove and place it in ice water. This will keep your basil and pesto bright green and prevent it from turning black.

Put all of the ingredients in a food processor and pulse. You want to keep some texture and avoid turning the mixture into mush.

Place spoonfuls of the pesto into the cube sections of an ice tray and freeze. Remove from the freezer and pop your pesto cubes into a freezer bag and store.

The small serving size makes it easy to get out just the amount you need for a meal. You can also drop a cube or two in a pot of spaghetti sauce for zesty flavor.