Blend the Pesto Base: Combine the basil, pine nuts, garlic, lemon zest, lemon juice, and 8 tablespoons of water in a food processor. Blend until you achieve a smooth paste consistency.
Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese (or its vegetarian alternative) and add a pinch of salt to taste.
Freeze for Future Use: Using a tablespoon, carefully portion the pesto mixture into the compartments of a large ice cube tray. Cover the tray tightly with plastic wrap or a reusable food storage bag and place it in the freezer for future use.
Tips:
Pesto cubes can be stored in the freezer for up to 3 months.
When ready to use, simply pop out the desired number of cubes and thaw them at room temperature or by gently heating them in a saucepan over low heat.
These pesto cubes are perfect for tossing with pasta, spreading on sandwiches, adding to soups and stews, or using as a marinade for chicken or fish.