Herbs de Provence Pesto

Instructions

1. Begin by thoroughly washing all the fresh herbs and patting them dry with paper towels to remove excess moisture.
2. Finely chop the thyme, sage, parsley, cilantro, and basil. Aim for a consistent, fine mince so that the herbs will blend well into a paste. The finer the chop, the more flavorful with be extracted.
3. Peel the garlic cloves. Using a garlic press, crush the cloves into a paste. If you don't have a garlic press, you can finely mince the garlic with a knife or use a mortar and pestle.
4. In a mixing bowl or a food processor, combine the finely chopped herbs and pressed garlic. Pour in the olive oil.
5. Stir the mixture until it forms a paste similar in consistency to pesto. If the mixture is too thick, you can add a little more olive oil until you reach the desired consistency.
6. Spoon the herb paste into an ice cube tray, filling each compartment evenly.
7. Place the ice cube tray in the freezer and freeze until the herb cubes are solid.
8. Once frozen, pop the herb cubes out of the tray and transfer them to a freezer-safe bag or container to save space and prevent freezer burn.