Step 1

Toast the pine nuts in a dry pan for 5-6 minutes over medium heat until lightly golden in color and fragrant. Remove to cool.

Step 2

In the bowl of your food processor add the basil, Parmesan, pine nuts, garlic, both the zest and juice from one lemon, salt, pepper and olive oil.

Step 3

Secure the lid to your food processor and blend until smooth.

Step 4

Divide the pesto into each ice cube slot. Cover and freeze for 2-3 hours or over night.

Step 5

Pop the basil pesto cubes out and place into a freezer-safe re-sealable bag. Store frozen for up to three months.