Scoop the pesto evenly into the cavities of a mini muffin tin. You do not need to grease the pan first, as the oil in the pesto is sufficient to keep the pesto cubes from sticking.
Cover the tray with plastic wrap, and freeze overnight.
Use a butter knife to pop the pesto cubes out of the muffin tin. Store them in a freezer bag, in the freezer, for up to 6 months.
When you are ready to use the frozen pesto, you can simply allow them to thaw at room temperature or heat in the microwave.
Notes
Note that the quantity of pesto needed will vary based on your pan dimensions. I have a 12 count tin and a 24 count tin that both hold approximately 3 cups of pesto. Obviously, the cavities are roughly half the size in the 24 count tin, so your pesto cubes would be smaller. I prefer the larger 12-count size for this recipe.
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