First, clean the 4 cups of fresh basil or the 2 cups of fresh parsley, then set aside.

Then measure out the rest of the ingredients: 2 tsp salt (affiliate), 1 tsp pepper (affiliate), 16 tbsp DF Parmesan cheese, 1/2 c pine nuts, 2 cloves of garlic (whole).

Measure out the 1.5 c (for basil recipe) or 3/4 c (for parsley recipe) olive oil (affiliate) and set aside.

Be sure your food processor is ready and cleaned. And, make sure the ice cube tray is cleaned and dry.

In the food processor, add the basil or parsley first, then the pine nuts, dairy-free parmesan cheese, salt (affiliate), pepper (affiliate), and garlic whole. Close the lid.

Turn on the food processor. And add the olive oil (affiliate) slowly through the hole in the lid. Then pulse until you get a paste. If it looks a little dry, add more olive oil (affiliate) than suggested.

You may want to open it and scrape down the sides to make sure all the basil and other ingredients are included in the pesto bomb.

Then transfer about 1-2 Tbsp of the pesto bomb into each section of the 10-cube tray. Divide them evenly throughout.

My ice cube tray had a lid. So I placed it on top and put it in the freezer for several hours until it was completely frozen. I think it took about 2 hours.

Then transfer them to a labeled Ziplock Freezer bag for later use.