Pesto Cubes - Save your herbs!

We have an issue that I think many people our age have - it is difficult to eat all of our herbs before they go bad. It tends to be more cost efficient to buy in bulk for fresh herbs (and in the summer time I take advantage of fresh as opposed to dry). But they can come in some pretty big bundles. And after a bit you can get sick of eating that same herb on everything. We even tend to buy a couple at once - usually basil, cilantro, and parsley. So 2 people with bushels of herbs who really only eat dinner at home. So when I saw multiple postings on Pinterest suggesting freezing pesto, I went for it.

Here is the scenario. I came across some parsley that was on its way out when I was sorting through leftovers in the fridge for lunch (We love leftovers in our house! They tend to function as second dinners and lunch the next day for me. Leftovers never go to waste). The entire cast of character includes parsley, lemon juice, Romano cheese, olive oil, and a little salt. All of these things went in to a food processor until they were pesto-fied (that just means smooth and mixed well).

I then poured that pesto in to our deep silicone ice tray and let freeze for 4 hours. Then they were placed in a freezer storage bag with the date and details, waiting for a day when we had no clue what we wanted didn't want to make anything super intense... Then came dinner last night. I was tired, The Mister was tired, but tilapia was ready to be dressed for dinner. 

I threw 2 cubes in to a nonstick pan with 2 Tilapia. Cooked and shredded the fish and placed some rice beside it. Veggies of your choice on the side.

 My favorite thing about this idea is that you can do this with any herb, really. And you can make several different kinds of pesto to throw in any dish - pasta, veggies, proteins of your picking.

Chris LOVED this meal. He said it was the best fish he has had. Honestly. And it was so easy to make. So get to saving your herbs that are a day away from the trash can and freeze some pesto!

Here is the recipe for my pesto (super flexible! add almonds, more garlic, other spices, switch up the cheeses...):

Parsley Romano Pesto with Lemon

1 cup parsley (curly)
2 tablespoons extra virgin olive oil
Juice from 1 medium lemon
1 clove garlic
1/2 cup grated Romano
Pinch of salt

1. Put ingredients in your food processor until the consistency you prefer - I pulse mine for about a minute.
2. Freeze in your preferred container (muffin tin, ice cube tray...) or serve right away!

 Enjoy!