Tofu & Spinach Pesto - cooking recipe

Ingredients

150 g fresh spinach leaves
2 garlic cloves (reduce if you're not a garlic fan)
1/3 cup walnut pieces
1/3 cup soft tofu (the firm kind, not the silky kind)
1/3 cup parmesan cheese, grated (the fresher the better)
1/3 cup water
3 tablespoons olive oil

Preparation

Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).