Fresh Herb Pesto

Pesto is an amazing thing. It is great to make when you have a bunch of herbs that you don’t know what to do with and you don’t want them to spoil. Sometimes people cringe when they think of making Pesto, thinking it is too much work. It can be a bit of work but if you use this method, you can make a huge batch and pull out a few “cubes” as needed.

I’m hooked on this. It is a great fall back idea when you don’t know what to do for dinner. When tired of Chicken or plain vegetables, Pesto takes a dish to a whole other level.

Cheese and nuts are optional but do make the best tasting Pesto. I will be posting recipes using this Pesto, so make it now, freeze and keep watching for some delicious dinner ideas!

Pesto “Cubes”

Prep time 10 minutes
Dietary Gluten Free, Grain free, Nightshade free, Sugar free
Misc Freezable, Pre-preparable


  • bunch Fresh Herbs (Basil, Thyme, Cilantro, Parsley etc)
  • drizzle Olive oil
  • 6 cloves Garlic


  • 1/2 cup Parmesan cheese (Chunks or grated)
  • 1/4 cup Walnuts or Pine Nuts


1. Fill your blender (or food processor) full of fresh herbs 3/4 to the top.
2. Add garlic, cheese and nuts if using them.
3. Pulsing your blender, drizzle in the olive oil until you have created a thick sauce. Not runny, but pourable.
4. Using ice cube trays, pour the pesto into each hole and freeze. Once frozen remove and place in a sealed baggy or container.
5. Remove a few at a time as needed for recipes.

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